Thai Chicken Salad

This Thai chicken salad has the perfect mix of veggies and grilled soy ginger chicken. It's served with a fresh peanut dressing!

Course Salad

Cuisine Thai

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 436kcal

Author Ashley C.

Ingredients

For the chicken:

2 boneless skinless chicken breasts
1/3 cup soy sauce
1 inch fresh ginger peeled and minced

For the dressing:

2 cloves garlic minced
½ teaspoon minced hot pepper
2 tablespoon soy sauce
2 tablespoon vinegar
1 tablespoon sugar
1 tablespoon fresh lime juice
1 tablespoon olive oil
½ teaspoon fish sauce
1/4 cup peanut butter
¼ cup water

For the salad:

4 cups romaine lettuce
1 cup cooked and shelled edamame
1 cup shredded cabbage
1 cup shredded carrots
¾ cup wonton crisps or chow mein noodles

Instructions

To make the chicken, whisk soy sauce and ginger together in a small bowl. Place chicken in mixture and marinate in refrigerator for about one hour. After marinating, prepare grill for direct grilling over medium-high heat. Place the chicken on the grill directly over the fire and cook until the juices run clear and the chicken is cooked through, about 5 to 8 minutes on each side.
To make the dressing, combine garlic, pepper, soy sauce, vinegar, sugar, lime juice, oil and fish sauce in a small bowl. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
To assemble the salad, divide ingredients into 4 servings, layer with chicken and top with dressing.

Notes

STORAGE

If you’re making this recipe in advance, or for meal prep, chop the salad ingredients and add the chicken without the peanut dressing. When ready to eat, add the peanut dressing to keep the salad vegetables from wilting.

Soy ginger chicken will last in the fridge in an airtight container for 4-5 days while the peanut dressing will last up to 2 weeks in an airtight container or mason jar with a lid.

Nutrition