Thai Chicken Salad

Recipe Ingredients

This crunchy Thai chicken salad recipe is packed full of nutritious and delicious ingredients you can feel good about. Here’s what we need:

thai chicken salad

So this Thai inspired salad is basically just like your Panera favorite but with a few additions like the red cabbage and avocado.

• boneless, skinless chicken breasts – grilled chicken is the traditional protein choice, but feel free to sub another vegetarian, plant-based protein option like tofu or tempeh. Pre-cooked rotisserie chicken is a great option if short on time.
• oil – use a neutral oil like avocado oil or light olive oil.
• leafy greens – I love using crisp romaine lettuce, but you can use any salad greens like baby spinach or mixed greens.
• shelled edamame – look for edamame beans in the frozen aisle at the grocery store and thaw at room temperature. Snap peas are a good substitute.
• red bell pepper – or any color of sweet bell pepper, like orange or yellow.
• shredded cabbage – crunchy and colorful red cabbage adds flavor and texture. Napa cabbage is a good sub.
• carrots – I like to shred the carrots with a vegetable peeler, but you could also buy the bags of pre-shredded carrots for ease.
• cashews – or peanuts, for a little crunch.
• avocado – because who doesn’t want avocado on their salad.
• crispy wonton strips – these add crunch and give it that Panera-like feel.
• fresh herbs – cilantro would be nice for a little added flavor. Green onions would be a nice touch, too.

Homemade Thai Peanut Dressing

The Thai peanut dressing adds a nutty flavor and I’m always a big fan of homemade dressing recipes. You’ll need:

• peanut butter – go for a creamy natural peanut butter for easier blending. You could also swap it out for any of the nut butters, like cashew butter or almond butter.
• coconut aminos – I love the natural sweetness of coconut aminos, but you could also use tamari (gluten-free) or soy sauce.
• honey – the hint of sweetness balances the dressing. Use maple syrup for vegan.
• sesame oil – sesame oil gives it an extra richness and toasty flavor.
• rice vinegar – for a pop of zing.
• minced garlic – fresh garlic will provide the punchiest flavor, but garlic powder can be used instead.
• ginger paste – buy a tube of ginger paste or finely grate fresh ginger on a Microplane.
• lime juice – fresh lime juice gives us that bright citrus flavor.
• non-dairy milk or water – this is just for consistency and to thin it out if needed.
• hot sauce – the Sriracha is optional, but it adds a delicious spice if you’d like.

CREAMY PEANUT DRESSING: use a small blender (like the NutriBullet) or a deep bowl with a small whisk to make the dressing.

Step-by-Step Instructions

Talk about a homemade Thai salad with grilled chicken and veggies that’s a flavor JAM! Here are the step-by-step instructions:

COOK CHICKEN

Heat a cast iron skillet or grill pan over medium heat. Trim excess fat off the chicken, then season with salt and pepper.

Add the oil to the preheated pan, then add the chicken. Cook on one side for 3-4 minutes, then flip to other side and cook through.

Transfer the chicken to a cutting board and rest for 5 minutes. Then, slice chicken.

INTERNAL TEMPERATURE: cook the chicken until the middle is no longer pink and the internal temperature reaches 165 F.

prepare the salad

In a large mixing bowl, add the romaine, bell pepper, edamame, cabbage, carrots, and cashews. Toss with tongs to mix salad together well.

make the dressing

In a small food processor, add the peanut butter, coconut aminos, honey, sesame oil, rice vinegar, garlic, ginger, and lime juice.

Process until smooth. Add milk or water 1 tablespoon at a time if thinner consistency is desired.

serve

Portion out salad into salad bowls. Top with sliced avocado and wontons.

Finish with grilled chicken and drizzle with Thai peanut dressing. Enjoy!