Thai Chicken Salad with Peanut Dressing Recipe

Thai Chicken Salad with Peanut Dressing Recipe

How To Make Thai Chicken Salad with Peanut Dressing

With this Thai chicken salad, enjoy tender grilled chicken paired with crispy and bright veggies, all tossed in a creamy nut dressing, for a healthy meal!

Preparation: 25 minutes
Cooking: 10 minutes
Total: 35 minutes



For Dressing:

  • ½cupcreamy peanut butter
  • 2tsporange zest
  • ½cuporange juice,freshly squeezed
  • 2tbsprice vinegar
  • 1tbspsoy sauce,low-sodium
  • 1tbspginger,peeled, grated
  • 1tbspbrown sugar,packed
  • 1small garlic clove
  • salt,to taste
  • ¼tspred pepper flakes,more or less to taste

For Salad:

  • 1lbchicken breasts,skilled, boneless, grilled and sliced
  • 1large romain lettuce head,chopped
  • 3carrots,peeled, chopped
  • 1large red bell pepper,seeded, chopped
  • 1cupedamame,shelled, frozen, thawed
  • cupcashews,salted, roughly chopped
  • 1cupwonton strips
  • ¼cupcilantro leaves
  • white and black sesame seeds,for garnish, optional



  1. Add all dressing ingredients to a blender, except red pepper flakes, then pulse until the ginger and garlic are finely minced.

  2. Season with salt to taste and add red pepper flakes, then pulse just to stir in. Pour into an airtight container and chill until ready to serve.


  1. Add all salad ingredients to a large salad bowl, pour the dressing over, and toss to evenly coat.

  2. Serve, and enjoy!


  • Calories: 615.56kcal
  • Fat: 39.11g
  • Saturated Fat: 8.22g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 18.28g
  • Polyunsaturated Fat: 8.25g
  • Carbohydrates: 30.95g
  • Fiber: 6.67g
  • Sugar: 14.65g
  • Protein: 40.11g
  • Cholesterol: 72.57mg
  • Sodium: 871.61mg
  • Calcium: 97.79mg
  • Potassium: 1154.90mg
  • Iron: 4.59mg
  • Vitamin A: 548.56µg
  • Vitamin C: 76.94mg
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