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Pouring peanut sauce into a bowl of thai chicken salad.
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5 from 3 votes

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!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: Thai
Servings: 5 servings
Author: Katie G.

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

  • Make ahead tip. Store the chicken, chopped vegetables, and peanut dressing separately. Toss just before serving to keep everything crisp.
  • Marinating time. About 1 hour is ideal. Short on time? 20–30 minutes still adds great flavor.
  • Dressing consistency. If the peanut dressing is too thick, whisk in water a little at a time until smooth and pourable.
  • Shortcut option. Use a bagged coleslaw mix instead of shredding cabbage and carrots.
  • Protein swaps. Rotisserie chicken or grilled shrimp work well if you want to save time.
  • Storage. Chicken keeps 4–5 days in the fridge. Dressing lasts up to 2 weeks in an airtight container.
Want more details? Scroll up for step-by-step instructions, tips, and variations.

Nutrition

Serving: 0g | Calories: 436kcal | Carbohydrates: 55g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 1353mg | Potassium: 702mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7765IU | Vitamin C: 17.6mg | Calcium: 93mg | Iron: 4.4mg