Thai Chicken Salad
User Reviews
5
Thai Chicken Salad
Description
The Thai Chicken Salad starts with boneless, skinless chicken breast marinated in vegetable oil, rice vinegar, sugar, garlic, cilantro, lime juice, and salt, then baked until fully cooked and shredded. This adds moisture and flavor to the protein base. The salad combines multiple fresh vegetables, lending crispness and color to the dish.
The dressing includes rice vinegar, sweet red chili sauce, sesame oil, sugar, and seasonings, which coats the vegetables and chicken, providing a lively and sweet-tangy profile. A peanut sauce made from peanut butter, soy sauce, rice vinegar, chili sauce, and oil is drizzled over the salad, adding creaminess and savory umami notes. Chopped peanuts on top add texture contrast.
This salad works well as a light meal or main dish, providing both protein and fresh vegetables. It can be served chilled and is suitable for warm-weather eating or when a balance of flavors and textures is desired.
Nutrition information is approximate due to marinade discard and brand variations. The recipe yields multiple servings and can be prepared ahead by marinating the chicken in advance.
Ingredients
Chicken
- 1/2 cup vegetable oil
- 2 tablespoons rice vinegar
- 1/4 cup sugar
- 1 clove garlic chopped
- 1 cup cilantro chopped
- lime juice of 1
- salt dash
- 8-12 oz chicken breast boneless, skinless
Salad
- 4 cups romaine lettuce chopped
- 2 cups Napa cabbage chopped
- 2 cups red cabbage chopped
- 1 cup cucumber diced
- 1 cup edamame cooked
- 1 cup carrot shredded
- 1 cup red bell pepper chopped
- 1/4 cup green onion chopped
- peanuts for topping
Dressing
- 4 tablespoons rice vinegar
- 4 tablespoons sweet red chili sauce Thai style
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- salt to taste
- black pepper to taste
Peanut Sauce
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sweet red chili sauce Thai style
- 2 tablespoons vegetable oil
Instructions
For the chicken:
- In a ziptop bag, combine all of the marinade ingredients. Add the chicken breast. Marinate for 4 to 8 hours.
- Heat the oven to 350F. Discard the marinade place the chicken breast in a baking dish. Bake until the internal temperature is 165, about 40 minutes. When cool enough to handle, shred or cut into small pieces.
For the dressing:
- Combine all dressing ingredients and whisk well to combine. Pour over the salad and stir to coat the whole salad.
For the salad:
- In a large bowl, combine all of the salad ingredients. Pour the dressing over the salad and stir to coat the whole salad. Stir in the chicken
For the peanut sauce:
- In a small bowl, combine the peanut butter, soy sauce, rice vinegar and chili sauce. Slowly whisk in the vegetable oil until the sauce comes together. Drizzle over the salad to serve. Top with peanuts, if desired.
Notes
- Marinate chicken 4 to 8 hours for optimal flavor and tenderness.
- Bake chicken until internal temperature reaches 165°F, then cool before shredding.
- Discard marinade before cooking to avoid contamination.
- Combine salad ingredients well with dressing before adding chicken and peanut sauce.
- Peanut sauce adds creamy richness; drizzle just before serving to maintain salad freshness.
- Nutrition values are estimated and may vary depending on ingredient brands and preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 331kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 34mg | 11% |
| Sodium | 655mg | 27% |
| Potassium | 582mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
