Easy Thai Chicken Salad Recipe!

Check out this Easy Thai Chicken Salad Recipe for a quick and simple meal idea!

 

 

This Easy Thai Chicken Salad Recipe is a great salad recipe to try for dinner or as a side dish! If you are looking for something new and different put this on your meal plan! Plus, be sure to check out even more Easy Dinner Recipes!

Easy Thai Chicken Salad Recipe

INGREDIENTS: 
1 lb boneless skinless chicken breast, pounded out to about 1⁄2 inch 1 head of savoy cabbage, chopped
2 mandarin oranges, peeled and chopped
1 cup of broccoli florets
1⁄2 cup sugar snap peas
1⁄4 cup snow peas, sliced in half
1⁄4 cup grated carrots, sliced in half
1 small red pepper, seeded and thinly sliced 4-6 green onions, sliced thinly
2 TBS chopped fresh cilantro
1 TBS water
2 TBS soy sauce
2 TBS rice wine vinegar
2 tsp sriracha
1 TBS honey
1 lime, juiced and juice set aside
3 TBS creamy peanut butter
salt and pepper

DIRECTIONS: 
1. Heat your oven to 350 degrees F. Sprinkle salt and pepper on both sides of the chicken, and set on a greased baking sheet. Cook for 20 minutes or until chicken is cooked through; set aside.
While the chicken is cooking, prepare your salad:

2. In a medium saucepan, add 4 cups of water and bring to a boil over high heat. Fill a medium-sized bowl halfway with ice cubes and then cover the ice with cold water; set aside. Once the water in the saucepan is boiling, add the broccoli, snap peas, and snow peas. Make sure they are submerged in water and cook for only 1 minute. Quickly strain the water out of the saucepan and then submerge the vegetables into the ice-cold water. **Make sure they are fully submerged as this will stop them from continuing to cook and maintain the vibrant green color. After about 2 minutes, strain the vegetables from the ice water and lightly pat dry; set aside.

3. In a large salad bowl, add cabbage, oranges, carrots, red pepper, green onions, cilantro,
broccoli, snow peas, and snap peas.

4. In a small bowl combine water, soy sauce, rice wine vinegar, sriracha, honey, lime juice,
and creamy peanut butter. Mix until peanut butter is fully incorporated and dressing is smooth.

5. Slice your cooked chicken in thin strips. Add chicken on top of the salad.

6. Drizzle dressing over the salad and then toss to coat.

*Optional: Peanuts are a wonderful addition to this dish.

Serves 4

Here is the printable version of this recipe!

Easy Thai Chicken Salad Recipe!

Check out this Easy Thai Chicken Salad Recipe for a quick and simple meal idea!

Print

Ingredients

• 1 lb boneless skinless chicken breast, pounded out to about 1⁄2 inch
• 1 head of savoy cabbage, chopped
• 2 mandarin oranges, peeled and chopped
• 1 cup of broccoli florets
• 1⁄2 cup sugar snap peas
• 1⁄4 cup snow peas, sliced in half
• 1⁄4 cup grated carrots, sliced in half
• 1 small red pepper, seeded and thinly sliced
• 4-6 green onions, sliced thinly
• 2 TBS chopped fresh cilantro
• 1 TBS water
• 2 TBS soy sauce
• 2 TBS rice wine vinegar
• 2 tsp sriracha
• 1 TBS honey
• 1 lime, juiced and juice set aside
• 3 TBS creamy peanut butter
• salt and pepper

Instructions

1. Heat your oven to 350 degrees F. Sprinkle salt and pepper on both sides of the chicken, and set on a greased baking sheet. Cook for 20 minutes or until chicken is cooked through; set aside.
2. While the chicken is cooking, prepare your salad:
3. In a medium saucepan, add 4 cups of water and bring to a boil over high heat. Fill a medium-sized bowl halfway with ice cubes and then cover the ice with cold water; set aside. Once the water in the saucepan is boiling, add the broccoli, snap peas, and snow peas. Make sure they are submerged in water and cook for only 1 minute. Quickly strain the water out of the saucepan and then submerge the vegetables into the ice-cold water. **Make sure they are fully submerged as this will stop them from continuing to cook and maintain the vibrant green color. After about 2 minutes, strain the vegetables from the ice water and lightly pat dry; set aside.
4. In a large salad bowl, add cabbage, oranges, carrots, red pepper, green onions, cilantro, broccoli, snow peas, and snap peas.
5. In a small bowl combine water, soy sauce, rice wine vinegar, sriracha, honey, lime juice, and creamy peanut butter. Mix until peanut butter is fully incorporated and dressing is smooth.
6. Slice your cooked chicken in thin strips. Add chicken on top of the salad.
7. Drizzle dressing over the salad and then toss to coat.

Notes

Serves 4

*Optional: Peanuts are a wonderful addition to this dish!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 421Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 96mgSodium: 796mgCarbohydrates: 41gFiber: 7gSugar: 27gProtein: 43g

This is defiantly a great summertime recipe for all of your cookouts and barbecues!

If you are looking for more Easy Dinner Recipes, check out this Healthy Turkey Chili Recipe! We are all about easy meal ideas in my house, so I am excited to share some of my favorite recipes with you!

 

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