Thai Chicken Salad
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
401 kcal
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Course
Main Course, Salad
Thai Chicken Salad
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This colorful Thai Chicken Salad is loaded with fresh herbs and vegetables, grilled lemon chicken, and a pantry-friendly peanut dressing. It's a great recipe to add to your meal rotation if you're looking for nutrient-dense, unprocessed meals.
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Ingredients
For the dressing:
- 1/4 cup creamy peanut butter (see note 1)
- 3 tablespoons rice vinegar (see note 2)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice (from 2 limes)
- 1 tablespoon minced fresh ginger
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1/4 teaspoon red chili flakes
- Salt and freshly ground black pepper
For the chicken:
- 1/2 cup lemon juice
- 1/4 cup olive oil plus more for oiling the grill
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 2 pounds boneless, skinless, chicken breasts (see note 3)
For the salad:
- 1 head butter lettuce cut or torn into 1-inch pieces (see note 4)
- 1 red bell pepper cut into strips, about 1 cup
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup chopped peanuts
- 2 Thai bird chiles sliced, optional (see note 5)
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Instructions
To make the dressing:
- In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic, and red pepper flakes. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). If the dressing is too thick, thin with water, 1 teaspoon at a time.
To make the chicken:
- In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and thyme leaves. Place the chicken in a large freezer-safe plastic bag. Pour in marinade, squeeze out air and close the bag. Mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
- Preheat grill over medium-high heat for 5 minutes. Oil grates. Place chicken over direct heat on the grill, close the cover, and grill 5 minutes on each side, turning once.
- Transfer chicken to indirect heat and continue to cook until an internal thermometer inserted into the thickest part of the largest chicken breast reaches 165 degrees, 5 to 10 minutes longer.
- Remove to a cutting board and tent with foil for 10 minutes. Slice or chop into small pieces and season to taste with salt.
To assemble the salad:
- In a large bowl, add lettuce, drizzle with half of the dressing, and toss until evenly coated. Divided the lettuce between bowls or arrange on a large platter.
- Top with chopped chicken, red bell pepper, cilantro, mint, and Thai bird chilies (if using). Garnish with peanuts and drizzle with the remaining dressing.
Notes
- Store leftover chicken covered in the refrigerator for up to 4 days.
- Peanut butter: I love Crazy Richard’s brand peanut butter because it is made with only peanuts (no added sugars or palm oil) and they support American peanut farmers, using only 100% US-grown peanuts. If you’re ambitious, you can certainly make homemade peanut butter which might be even better.
- Rice vinegar: Or substitute apple cider vinegar.
- Chicken: Boneless, skinless chicken breasts are a cinch to cook on the grill. If your chicken breast seems especially large, you can butterfly the chicken breast into 2 pieces so it cooks faster.
- Butter lettuce: Or substitute romaine lettuce, green leaf lettuce, or even regular cabbage (for more crunch).
- Thai bird chiles: These tiny red chiles are available at well-stocked grocery stores and Asian markets. They pack some serious heat, especially if you leave the seeds in as is traditional.
- Yield: This recipe makes four entree-sized salads with 6 ounces of chicken per salad.
- Storage: Store leftover chicken covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
0.25 salad
Calories
401kcal
(20%)
Carbohydrates
6g
(2%)
Protein
49g
(98%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.03g
Cholesterol
145mg
(48%)
Sodium
850mg
(35%)
Potassium
1058mg
(30%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2563IU
(51%)
Vitamin C
56mg
(62%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 0.25 salad | |
| Calories | 401kcal | 20% |
| Carbohydrates | 6g | 2% |
| Protein | 49g | 98% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 850mg | 35% |
| Potassium | 1058mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2563IU | 51% |
| Vitamin C | 56mg | 62% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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