Chinese vegetables, smoky chicken and a tangy peanut dressing give this Thai chicken salad a unique Oriental flavor
This Thai chicken salad is a great alternative to the every day garden variety salad. Featuring Chinese vegetables, smokey chicken breasts and a spicy kick that is all Thai. Topped with chow mein noodles and a spicy peanut dressing, I guarantee these flavors will have you craving Thai chicken salad often.
It’s a great salad choice to pair with Oriental food or as a light dinner or satisfying lunch.
- 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
- 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
- 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
- Combine marinade ingredients in a medium mixing bowl and blend well.
- In a resealable freezer bag, add chicken breasts with marinade and seal. Refrigerate and allow to marinate for 3 to 6 hours.
- Prepare salad by combining first 10 ingredients in a large mixing bowl. Toss until well mixed. Cover and place in refrigerator.
- 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.
- 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).
- Remove chicken from grill and allow to rest covered with aluminum foil before slicing.
- Serve salad on individual plates, topped with chicken breast and dressing. Garnish with chow mein noodles.
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