This Thai Chicken Salad is filled with all kinds of delicious Thai flavors and is topped with an easy peanut sauce.
Course Salad
Cuisine Asian
Keyword thai chicken salad
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 4servings
Calories 598kcal
Author Deborah Harroun
Ingredients
Chicken
1/2cupvegetable oil
2tablespoonsrice vinegar
1/4cupsugar
1clovegarlicchopped
1cupcilantrochopped
juice of 1 lime
dash of salt
1medium bonelessskinless chicken breast (6-8 oz)
Salad
4cupschopped romaine
2cupschopped napa cabbage
2cupschopped red cabbage
1cupdiced cucumber
1cupedamamecooked
1cupshredded carrots
1cupchopped red bell pepper
1/4cupchopped green onions
peanutsfor topping
Dressing
4tablespoonsrice vinegar
4tablespoonsThai sweet red chili sauce
1teaspoonsesame oil
1/2teaspoonsugar
salt and pepperto taste
Peanut Sauce
1/4cuppeanut butter
2tablespoonssoy sauce
1tablespoonrice vinegar
1tablespoonThai sweet red chili sauce
2tablespoonsvegetable oil
Instructions
For the chicken:
In a ziptop bag, combine all of the marinade ingredients. Add the chicken breast. Marinate for at least 4 hours - up to overnight.
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 salad:
In a large bowl, combine all of the salad ingredients. Add in the chicken.
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 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.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.