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
Serves:
Ingredients
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
- ⅔cupcashews,salted, roughly chopped
- 1cupwonton strips
- ¼cupcilantro leaves
- white and black sesame seeds,for garnish, optional
Instructions
Dressing:
-
Add all dressing ingredients to a blender, except red pepper flakes, then pulse until the ginger and garlic are finely minced.
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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.
Salad:
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Add all salad ingredients to a large salad bowl, pour the dressing over, and toss to evenly coat.
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Serve, and enjoy!
Nutrition
- 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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