Thai Chicken Salad
Author: 
Recipe type: Salad
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Asian flavors abound in this salad with a spicy kick that Thai food is famous for.
Go Get This Stuff
  • 4 cups bok choi, shredded
  • 4 cups Napa cabbage, shredded
  • 1/2 cup onion, chopped
  • 1 red sweet pepper, seeded and cut into strips
  • 1 cup cherry or grape tomatoes, cut in half
  • 1 cup Shitake mushrooms, sliced
  • 2 tablespoons fresh mint leaves, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 14.5 oz can bean sprouts, drained
  • 1 8 oz can sliced water chestnuts, drained
  • 4 boneless, skinless chicken breasts
  • hickory smoking chips, optional
  • Chow mein noodles for garnish
For the Marinade
  • 1/3 cup lime juice
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 2 tablespoons dark brown sugar
  • 1/2 cup green onion, chopped
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons Chinese fish sauce
  • 2 teaspoons light soy sauce
  • 1 teaspoon Chinese 5-spice powder
For the peanut dressing
  • 1/3 cup water
  • 1/3 cup seasoned rice wine vinegar
  • 1/4 cup creamy peanut butter
  • 1/4 cup light soy sauce
  • 1 tablespoon green onion, chopped
  • 2 teaspoons Chinese 5-spice powder
  • 2 teaspoons sesame oil
  • 2 teaspoons Thai chili sauce (Sriracha)
  • 1/2 teaspoon molasses
Then Do This
  1. Combine marinade ingredients in a medium mixing bowl and blend well.
  2. In a resealable freezer bag, add chicken breasts with marinade and seal. Refrigerate and allow to marinate for 3 to 6 hours.
  3. Prepare salad by combining first 10 ingredients in a large mixing bowl. Toss until well mixed. Cover and place in refrigerator.
  4. In a sauce pan, combine peanut dressing ingredients and mix well. Over a medium heat, slightly simmer while stirring until well blended to a creamy consistency. Remove from heat and set aside.
  5. Remove chicken breasts from marinade. Discard marinade. Prepare a grill for direct cooking. Add smoking chips if desired and grill chicken for about 6 minutes per side or until an instant-read meat thermometer reads 165°F (75°C).
  6. Remove chicken from grill and allow to rest covered with aluminum foil before slicing.
  7. Serve salad on individual plates, topped with chicken breast and dressing. Garnish with chow mein noodles.
Recipe by BarbequedChicken at http://www.barbequedchicken.com/thai-chicken-salad/