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Thai Chicken Salad

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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
45 mins
Servings: 4 servings
Calories: 401 kcal
Course: Main Course , Salad
Cuisine: Asian , Thai

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)

Instructions

To make the dressing:
    Cup of Yum
  1. 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:
  1. 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.
  2. 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.
  3. 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. 
  4. 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:
  1. 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.
  2. 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

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

% 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.