This Thai Chicken Salad with Thai Peanut Dressing is a salad you’re going to want on repeat. With bold flavors and textures, it’s one super satisfying meal.
This post is sponsored by Little Leaf Farms. Thank you for supporting the brands and organizations that make TFD possible. As always, opinions are my own!
Anyone else get tired of eating the same salads over and over again? If I see one more strawberry + goat cheese salad on a menu, I might lose it. We can do better than that! Salads shouldn’t be a sacrifice. They should be filling and delicious and satisfying. Because you deserve your meals to be all of the above.
If you want to add more produce to your day AND feel satisfied, it’s time to spice up your salad game. With a variety of colors, textures, bold flavors, and nutrients, you can make a salad that you actually find pleasure and joy in eating.
Which is why I’m so excited to share this salad recipe today. It’s got bold Thai-inspired flavor, ingredients with a satisfying crunch, and a creamy peanut butter-based dressing that you’re going to want to pour over all. the. things.
How to Make Thai Chicken Salad
First, you want to start with the right base. Fresh, crispy lettuce is going to be key for a delicious salad. This is why I’m currently loving Little Leaf Farms. Not only does their lettuce provide a satisfying crunch and delicious taste that will exceed your expectations, but they are passionate about growing lettuce sustainably. With the most technologically-advanced, lettuce growing greenhouse in the world, they grow their baby greens year round in New England, using 100% captured rainwater, no chemical pesticides, and ship their greens within a day’s drive.
Next, every satisfying salad needs some protein. For this recipe, you’re going to marinate chicken with Thai-inspired flavors, and then grill it on a cast iron pan (since it’s winter in New England right now but you could use an outdoor grill too). Grilling allows the chicken to get nice and charred on the outside and remain moist and juicy on the inside.
For a satisfying crunch (and boost of nutrients!), you’ll add ingredients like red bell pepper, cashews and bean sprouts. For bold flavor, you’ve got basil and mint to add freshness and serrano peppers for some heat!
And then last but not least, the dressing. OH. EM. GEE. The dressing! Can we just agree that peanut butter makes everything taste better? This dressing is made with peanut butter for a creamy texture and nutty flavor. Combined with ingredients like soy sauce, lime juice and chili paste, it’s the ultimate Thai dressing. Get ready to want to pour this over everything.
If you like Asian-inspired flavors and love an interesting salad, you’re going to dig this recipe! GOODBYE BORING SALADS. HELLO, DELICIOUSNESS.
Thai Chicken Salad with Thai Peanut Dressing
For the marinade
- 1/3 cup fish sauce
- 1 tablespoon lime juice, (from ½ lime)
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
For the Thai Peanut Dressing
- 1/3 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 2 teaspoons toasted sesame oil
- 2 tablespoons brown sugar
- 1 teaspoon chili paste
- 2 tablespoons water
For the salad
- 1.5 lbs boneless, skinless chicken thigh
- 1 tablespoon avocado oil
- 8 ounces Little Leaf Farms Baby Green Leaf lettuce, (2 containers)
- 1 red bell pepper, thinly sliced (about 1 cup)
- ½ cup toasted cashews, chopped
- 1 cup bean sprouts
- 2 serrano peppers, thinly sliced
- ¼ cup fresh mint, chopped
- ¼ cup fresh basil, chopped
- Optional: extra lime wedges and/or mint, for garnish
For the marinade
- In a small bowl, whisk together fish sauce, lime juice, rice vinegar, honey and sesame oil until combined.
For the Thai peanut dressing
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, toasted sesame oil, brown sugar, chili paste and water, until smooth and creamy.
For the salad
- Place chicken into baking dish and pour marinade over top. Let marinate in refrigerator for 30-60 minutes, or up to overnight.
- Preheat cast iron grill pan to medium-high for 5 minutes. Brush pan with oil. Using tongs, place chicken thighs onto grill pan. Cover with lid and let cook until undersides develop dark grill marks, about 5-6 minutes. Using tongs, flip chicken over and cook until reaches internal temperature of 165 degrees, about 5-6 minutes. Let chicken rest in pan for 5 minutes.
- Once chicken is cool to touch, slice into even strips.
- In a large bowl, combine lettuce, bell pepper, cashews, bean sprouts, serrano pepper, mint, basil, and grilled chicken.
- Toss with preferred amount of dressing to evenly coat salad.
- Optional: Garnish with extra lime wedges or mint leaves.
- You can grill the chicken on an outdoor grill. Chicken will be done once it reaches an internal temperature of 165 degrees F.