Thai Chicken Salad

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.

Thai Chicken Salad

 

Print

Prep time

45 mins

Cook time

25 mins

Total time

1 hour 10 mins

 

Asian flavors abound in this salad with a spicy kick that Thai food is famous for.

Author: Gary Glen

Recipe type: Salad

Cuisine: Oriental

Serves: 4-6

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.

3.2.2925

Recipe © 2013 Gary Glen | Photo © 2013 Gary Glen | All rights reserved

Here’s a few ideas that go well with the Thai salad…all with an Oriental flair.

Sweet and Sour Soup Sweet and sour soup is perfect with any Oriental menu or by itself. This recipe uses hickory smoked chicken to give it an extra kick of flavor. Click the image for the recipe.

Asian Orange Chicken The secret of this chicken is the orange marinade which goes perfect with the vibrant flavors of the Orient. Click the image for the recipe.

Chicken Satay A common “street” food that can be found in most parts of the Orient and Indonesia. Give it a try. You’ll love the peanut sauce! Click the image for the recipe.

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