Thai Chicken Salad

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Thai Chicken Salad with peanut dressing is an easy recipe for lunch or dinner! Combine grilled soy ginger chicken and a fresh homemade peanut sauce with other fresh ingredients to make this easy salad recipe. 



Ingredients

For the chicken:

  • 2 boneless skinless chicken breasts
  • 1/3 cup soy sauce
  • 1 inch fresh ginger peeled and minced

For the dressing:

  • 2 cloves garlic minced
  • ½ teaspoon minced hot pepper
  • 2 tablespoon soy sauce
  • 2 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon fish sauce
  • 1/4 cup peanut butter
  • ¼ cup water

For the salad:

  • 4 cups romaine lettuce
  • 1 cup cooked and shelled edamame
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • ¾ cup wonton crisps or chow mein noodles

Instructions

  1. To make the chicken, whisk soy sauce and ginger together in a small bowl. Place chicken in mixture and marinate in refrigerator for about one hour. After marinating, prepare grill for direct grilling over medium-high heat. Place the chicken on the grill directly over the fire and cook until the juices run clear and the chicken is cooked through, about 5 to 8 minutes on each side.
  2. To make the dressing, combine garlic, pepper, soy sauce, vinegar, sugar, lime juice, oil and fish sauce in a small bowl. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
  3. To assemble the salad, divide ingredients into 4 servings, layer with chicken and top with dressing.

Notes

  • Prep these salads in advance and store in the refrigerator until ready to serve. Reserve the dressing until ready to serve.

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