0 from 6 votes
Thai Chicken Salad
This Thai chicken salad has the perfect mix of veggies and grilled soy ginger chicken. It's served with a fresh peanut dressing!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 5 servings
Calories: 436 kcal
Course:
Salad
Cuisine:
Thai
Ingredients
For the chicken:
- 2 boneless skinless chicken breasts
- 1/3 cup soy sauce
- 1 inch fresh ginger peeled and minced
For the dressing:
- 2 cloves garlic minced
- ½ teaspoon minced hot pepper
- 2 tablespoon soy sauce
- 2 tablespoon vinegar
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- ½ teaspoon fish sauce
- 1/4 cup peanut butter
- ¼ cup water
For the salad:
- 4 cups romaine lettuce
- 1 cup cooked and shelled edamame
- 1 cup shredded cabbage
- 1 cup shredded carrots
- ¾ cup wonton crisps or chow mein noodles
Instructions
- To make the chicken, whisk soy sauce and ginger together in a small bowl. Place chicken in mixture and marinate in refrigerator for about one hour. After marinating, prepare grill for direct grilling over medium-high heat. Place the chicken on the grill directly over the fire and cook until the juices run clear and the chicken is cooked through, about 5 to 8 minutes on each side.
- To make the dressing, combine garlic, pepper, soy sauce, vinegar, sugar, lime juice, oil and fish sauce in a small bowl. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
- To assemble the salad, divide ingredients into 4 servings, layer with chicken and top with dressing.
Cup of Yum
Notes
- STORAGE
- If you’re making this recipe in advance, or for meal prep, or big batch - chop the salad ingredients and add the chicken without the peanut dressing. Store the salad ingredients with chicken, and peanut dressing in separate airtight containers for maximum freshness. When ready to eat, add the peanut dressing to keep the salad vegetables from wilting.
- If you’re making this recipe in advance, or for meal prep, or big batch - chop the salad ingredients and add the chicken without the peanut dressing. Store the salad ingredients with chicken, and peanut dressing in separate airtight containers for maximum freshness. When ready to eat, add the peanut dressing to keep the salad vegetables from wilting.
- Soy ginger chicken will last in the fridge in an airtight container for 4-5 days while the peanut dressing will last up to 2 weeks in an airtight container or mason jar with a lid.
- Soy ginger chicken will last in the fridge in an airtight container for 4-5 days while the peanut dressing will last up to 2 weeks in an airtight container or mason jar with a lid.
Nutrition Information
Serving
0g
Calories
436kcal
(22%)
Carbohydrates
55g
(18%)
Protein
25g
(50%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
35mg
(12%)
Sodium
1353mg
(56%)
Potassium
702mg
(20%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
7765IU
(155%)
Vitamin C
17.6mg
(20%)
Calcium
93mg
(9%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 436
% Daily Value*
| Serving | 0g | |
| Calories | 436kcal | 22% |
| Carbohydrates | 55g | 18% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 1353mg | 56% |
| Potassium | 702mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 7765IU | 155% |
| Vitamin C | 17.6mg | 20% |
| Calcium | 93mg | 9% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.