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Thai Chicken Salad

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Say goodbye to boring salads! This Thai Chicken Salad is packed with crisp kale, cabbage, carrots, green onions, edamame, and juicy chicken, all topped with a delicious and easy-to-make Peanut Soy Lime Dressing..

Make one of those salads except for the kitchen sink, but give it a little flair and make it Thai-inspired. That’s right, that was basically my entire thought process behind this Asian Chicken Salad. Take all the healthy crisp lettuce, two types of kale, collard greens, edamame, green onions, carrots and more and drizzle with sliced ​​chicken and a simple peanut dressing to die for. Don’t fall asleep with this delicious recipe! Somehow light and hearty at the same time, you’ll want to make it over and over again!

that’s how you do it

  1. First, get take out a big bowl and to him insert lettuce, cabbage, collard greens, chives, edamame, cilantro, carrot, bell pepper, chicken, and wonton strips.
  2. Next, in a food processor or blender, combine all the ingredients for the dressing wrist for about 20-30 seconds. Therefore, insert water for peanut sauce, just 1 tablespoon at a time to thin (pulsing between additions) as needed. to pour this dressing on top of the salad and throw just before serving.

Why this recipe works

all the greens – Not just lettuce in this Asian salad, no sir. This comes with hard green leafy (or romaine), collard greens and red cabbage (perfect amount of crunch), and kale. All textures are great, and varying the greens is great for your body too.

peanut dressing – To get the perfect depth of flavor in this peanut dressing, you need to mix a few ingredients together. But don’t be put off by the long list of dressing needs. It really doesn’t take long to add a little bit, a pinch of this and shake or mix to combine. Make it once and you’ll want to make this Thai salad dressing again and again.

Of colors – Eat the rainbow, they say. Well folks, the rainbow is just a couple of slices of veggies and nuts with this Asian Chicken Salad.

So easy – It really only takes 15 minutes to put together this delicious and nutritious

Thai salad with peanut sauce. It’s so easy, you’ll want it on at least a semi-annual rotation!

Ideas to customize this recipe

The best thing about this Thai salad is that it is so easy to customize. Check out these tips:

  • Use whatever lettuce you have on hand or enjoy eating. Or use the lettuce in a bag: you decide!
  • If you’re not a fan of cabbage, skip adding the cabbage or replace it with fresh spinach.
  • You can also buy sliced ​​carrots and bell peppers to get more time out of this already quick recipe.
  • Skip the edamame if you don’t have it and use another vegetable you like or a hard bean like chick peas.
  • For added crunch, garnish the salad with chopped peanuts instead of or in addition to the wonton strips.
  • No wonton strips? Sauté them or add a crispy tortilla strips/chips.
  • Bottled dressings also work well on this salad. I like to use an Asian Vinaigrette or other Asian flavored dressing on top of this Asian Chicken Salad.
  • Speaking of chicken, if you don’t want to add chicken, you can leave it out or add another protein (baked salmon would be great too!)

Is fish sauce good in salads?

You may have seen fish sauce as an ingredient in this Asian salad dressing and thought: yuck, fish sauce? In a salad dressing? But don’t worry, fish sauce is a great ingredient in this peanut dressing. How? Because it is very tasty. It has the same flavor as salty and fishy. Balances the flavors of dressings and sauces when used with other ingredients such as soy sauce, lime juice, etc.

If you’re still on the fence, my advice is to make the dressing without the fish sauce first, taste it, then add the fish sauce and taste the dressing and see which version you prefer.

expert advice

  • Do not do dress this salad until just before you’ll either eat it or risk getting soaked too quickly.
  • the the seasoning will hold in the glass jar for up to a week. Be sure to shake or shake before use to combine stabilized ingredients.
  • cut cabbage into very fine pieces to be able to eat it without cutting the salad.
  • carrot matches works well in this Thai salad, but you can also use diced carrots or thin washers.

More recipes like this

For more healthy Asian recipes, check out my popular blog posts on Chopped Asian Salad, Best Teriyaki Chicken Ever Cooked, and Kale Salad with Creamy Peanut Sauce.

If you doAnd this delicious Thai saladplease come back and let me know what you think leaving a comment Y recipe evaluation! And be sure to take a picture and email or tag me on social media, I love connecting with you and seeing your CDLC creations!

Thai chicken salad

This Thai Chicken Salad is packed with crisp kale, cabbage, carrots, green onions, edamame, and juicy chicken, all topped with a delicious and easy-to-make Peanut Soy Lime Dressing..

Servings: 4 servings

  • In a large bowl combine lettuce, cabbage, cabbage, green onions, edamame, cilantro, carrots, bell peppers, chicken, and wonton strips.

  • In a food processor or blender, combine all the dressing ingredients and blend for 20-30 seconds. Add water 1 tablespoon at a time to thin as needed. Pour over salad and toss just before serving.

  • Do not do dress this salad until just before you’ll either eat it or risk getting soaked too quickly.
  • the the seasoning will hold in the glass jar for up to a week. Be sure to shake or shake before use to combine stabilized ingredients.
  • cut cabbage into very fine pieces to be able to eat it without cutting the salad.
  • carrot matches works well in this Thai salad, but you can also use diced carrots or thin washers.

Calories: 476 kcal, Carbohydrates: 26 g, Protein: 22 g, Fat: 34 g, Saturated Fat: 6 g, Polyunsaturated Fat: 11 g, Monounsaturated Fat: 15 g, Trans Fat: 1 g, Cholesterol: 26 mg, Sodium : 1307 mg, Potassium: 743 mg, Fiber: 6 g, Sugar: 15 g, Vitamin A: 7099 IU, Vitamin C: 118 mg, Calcium: 113 mg, Iron: 3 mg

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