Thai Chicken Salad with Spicy Peanut Dressing
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Thai Chicken Salad with Spicy Peanut Dressing
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This Thai Chicken Salad with Spicy Peanut Dressing is sure to rock your taste buds! It's a medley of cubed chicken pieces, chopped peanuts, fried wonton strips, and crunchy salad ingredients with a creamy and spicy peanut dressing that's full of flavor and texture. Perfect for a hearty lunch or dinner!
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Ingredients
For the Salad
- 4 chicken breast boneless, 4 ounces each
- salt to taste
- black pepper to taste
- 1 package wonton wrappers 12 ounces, sliced into thin strips
- 1 cup canola oil
- 1 romaine lettuce heart, chopped
- ½ head cabbage chopped
- ¼ head red cabbage shredded
- 1 carrot large, peeled and shredded
- ½ red bell pepper seeded and chopped
- 2 green onions chopped
- ¼ cup peanut chopped
For the Spicy Peanut Dressing
- 3 tablespoons peanut butter smooth
- 2 tablespoons red wine vinegar
- 1 tablespoon ginger peeled and finely grated
- 1 clove garlic finely minced
- ½ teaspoon Sriracha sauce
- lemon juice of 1
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 3 tablespoons canola oil
Instructions
- In a heavy-bottomed pot over medium heat, place chicken in a single layer and enough water to cover. Add salt and pepper to taste. Bring to a boil and then reduce heat to barely a simmer.
- Cover and continue to simmer for about 10 minutes. Turn off the heat and allow the chicken to cook completely in hot water for about 15 to 20 minutes.
- Remove chicken from the liquid, and refrigerate to completely cool. Cut the breasts into 1-inch cubes.
- In skillet over medium heat, heat oil. Add wonton strips and cook for about 1 to 2 minutes or until golden and crisp. Remove from pan and drain on paper towels. Set aside.
- In a large bowl, combine chicken, lettuce, cabbage, red cabbage, carrots, bell pepper and green onions.
- When ready to serve, add peanut dressing and gently toss to combine. Top with fried wontons and peanuts.
For the Spicy Peanut Dressing
- With hands, squeeze ginger to extract juice.
- In a bowl, combine peanut butter, vinegar, garlic, Sriracha sauce, ginger juice, lemon juice, soy sauce, honey, sugar, sesame oil and canola oil. Whisk together until well-blended and smooth.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- Toast the peanuts for added depth of flavor.
- Only add the salad dressing to the fresh salad ingredients just before serving. This will prevent the crunchy salad ingredients from becoming soggy from moisture.
Nutrition Information
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Calories
662kcal
(33%)
Carbohydrates
32g
(11%)
Protein
58g
(116%)
Fat
35g
(54%)
Saturated Fat
5g
(25%)
Cholesterol
145mg
(48%)
Sodium
912mg
(38%)
Potassium
1448mg
(31%)
Fiber
7g
(28%)
Sugar
18g
(36%)
Vitamin A
4447IU
(89%)
Vitamin C
96mg
(107%)
Calcium
104mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Calories | 662kcal | 33% |
| Carbohydrates | 32g | 11% |
| Protein | 58g | 116% |
| Fat | 35g | 54% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 145mg | 48% |
| Sodium | 912mg | 38% |
| Potassium | 1448mg | 31% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
| Vitamin A | 4447IU | 89% |
| Vitamin C | 96mg | 107% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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