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Ingredients

1 lb boneless, skinless chicken breasts
1/4 cup soy sauce
2 tbsp honey
2 cloves garlic, minced
1/4 cup creamy peanut butter
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp fresh lime juice
1/4 cup chopped cilantro
1/4 cup chopped peanuts
8 cups mixed salad greens
1 red bell pepper, thinly sliced
1/2 cup shredded carrots
1/4 cup sliced green onions

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Thai Peanut Chicken Salad

Name: Thai Peanut Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1 lb boneless, skinless chicken breasts; 1/4 cup soy sauce; 2 tbsp honey; 2 cloves garlic, minced; 1/4 cup creamy peanut butter; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp fresh lime juice; 1/4 cup chopped cilantro; 1/4 cup chopped peanuts; 8 cups mixed salad greens; 1 red bell pepper, thinly sliced; 1/2 cup shredded carrots; 1/4 cup sliced green onions

Created by: Howcan Team

Ingredients

1 lb boneless, skinless chicken breasts
1/4 cup soy sauce
2 tbsp honey
2 cloves garlic, minced
1/4 cup creamy peanut butter
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp fresh lime juice
1/4 cup chopped cilantro
1/4 cup chopped peanuts
8 cups mixed salad greens
1 red bell pepper, thinly sliced
1/2 cup shredded carrots
1/4 cup sliced green onions

Instructions

In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, and minced garlic. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes.
Preheat grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-7 minutes per side, or until cooked through. Remove from the grill and let it rest for 5 minutes before slicing.
In a separate bowl, whisk together 1/4 cup creamy peanut butter, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp fresh lime juice to make the dressing.
In a large salad bowl, toss together the mixed salad greens, sliced red bell pepper, shredded carrots, and sliced green onions.
Top the salad with the grilled chicken slices and drizzle the peanut dressing over the top.
Garnish with chopped cilantro and chopped peanuts before serving.
Enjoy your Thai Peanut Chicken Salad!

Salad Main Course

Thai

Thai Peanut Chicken Salad is a popular dish with a rich history. Originating in Thailand, this flavorful salad has become a staple in Thai cuisine. The dish features tender, grilled chicken, crisp vegetables, and a creamy, savory peanut dressing. Renowned chefs like David Thompson and Andy Ricker have elevated this dish in their restaurants, showcasing the vibrant flavors and textures of Thai cuisine. The best versions of this dish can be found in authentic Thai restaurants, where the balance of sweet, salty, and spicy flavors is perfected. The key to a great Thai Peanut Chicken Salad lies in the quality of the peanut dressing and the freshness of the ingredients. Whether it's the crunch of the peanuts or the tang of the lime, every element plays a crucial role in creating a truly memorable dish.

35 min

380 calories

Instructions

In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, and minced garlic. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes.
Preheat grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-7 minutes per side, or until cooked through. Remove from the grill and let it rest for 5 minutes before slicing.
In a separate bowl, whisk together 1/4 cup creamy peanut butter, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp fresh lime juice to make the dressing.
In a large salad bowl, toss together the mixed salad greens, sliced red bell pepper, shredded carrots, and sliced green onions.
Top the salad with the grilled chicken slices and drizzle the peanut dressing over the top.
Garnish with chopped cilantro and chopped peanuts before serving.
Enjoy your Thai Peanut Chicken Salad!

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