Description
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.
Ingredients
Scale
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
- 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.
Notes
- You can grill the chicken on an outdoor grill. Chicken will be done once it reaches an internal temperature of 165 degrees F.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Thai