Thai Chicken Salad Recipe
This loaded Thai chicken salad has fresh, crunchy veggies, delicious marinated chicken, and a simple homemade peanut sauce dressing. It’s the perfect healthy, filling, and flavorful lunch that is easy to make at home.
Servings: 6 servings
Calories: 404kcal
Ingredients
Thai Marinated Chicken
- 2 pounds chicken breasts
- 1 tablespoon avocado oil
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 teaspoons garlic minced
- 1/2 teaspoon ginger powder (or 2 teaspoons grated fresh ginger)
- 3 tablespoons water
- 4 large green onions sliced
- 1/2 teaspoon red pepper flakes
Peanut Sauce Dressing
- 1/4 cup peanut butter
- 1/4 cup water
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon white wine vinegar
- 1 pinch red pepper flakes
- 1 tablespoon lime juice
Other Salad Ingredients
- 2 heads romaine lettuce shredded
- 1/2 cup carrots shredded
- 1/2 cup bean sprouts
- 2 cups crispy rice noodles
- 1/4 cup cilantro chopped
- 1/4 cup green onions sliced thin
- 1/4 cup peanuts chopped
- 1/4 cup sweet chili sauce
Instructions
- In a medium bowl or other container, add the chicken, avocado oil, soy sauce, lime juice, minced garlic, ginger, water, thinly sliced green onions, and crushed red pepper flakes. Stir until combined, cover with plastic wrap, and let marinate for at least 20 minutes, or up to 24 hours in the fridge.
- Once you have marinated the chicken, remove it from the marinade, discard the remaining marinade, and let the chicken come to room temperature for about 30 minutes. Cook the chicken on a grill, in the oven, or in a pan until it reaches an internal temperature of 165 degrees F.
- Transfer to a serving bowl and set aside.
Peanut Sauce Dressing
- In a small pan, add the peanut butter, water, sugar, soy sauce, white wine vinegar, and crushed red pepper flakes. Heat over medium high heat while whisking and bring to a boil.
- Remove from the heat and allow to cool to room temperature before stirring in the lime juice.
Assembling the Chicken Salad
- Prepare the salad ingredients and layer in individual bowls as desired. Slice the chicken and add to the salad. Drizzle peanut sauce dressing and chili sauce over the top. Enjoy!
Notes
Storing peanut sauce: store your dressing in a jar or another airtight container in the fridge for up to 5 days.
Storing leftover chicken: leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 404kcal | Carbohydrates: 31g | Protein: 37g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1061mg | Potassium: 762mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2054IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 2mg