clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thai Chicken Salad with Thai Peanut Dressing

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.25 out of 5)


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.



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

  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.


  1. 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