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Thai Chicken Salad with Thai Peanut Dressing


  • Author: Kara @ The Foodie Dietitian
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4 1x
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Ingredients

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

Instructions

For the marinade:

  1. In a small bowl, whisk together fish sauce, lime juice, rice vinegar, honey and sesame oil until combined.

For the Thai peanut dressing:

  1. 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:

  1. Place chicken into baking dish and pour marinade over top. Let marinate in refrigerator for 30-60 minutes, or up to overnight.
  2. 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.
  3. Once chicken is cool to touch, slice into even strips.
  4. In a large bowl, combine lettuce, bell pepper, cashews, bean sprouts, serrano pepper, mint, basil, and grilled chicken.
  5. Toss with preferred amount of dressing to evenly coat salad.
  6. Optional: Garnish with extra lime wedges or mint leaves.

  • Category: Salad
  • Cuisine: Thai

Keywords: thai, chicken, salad, peanut dressing, thai dressing, grilled chicken