Description
A vibrant and crunchy Thai-inspired salad loaded with fresh veggies, grilled chicken, and drizzled in a creamy-spicy peanut dressing—an easy, healthy meal packed with bold flavor and texture.
Ingredients
- Salad:
- 1.5 pounds chicken breast
- ½ tablespoon avocado oil
- Salt and pepper, to taste
- 8 cups chopped romaine lettuce
- 1 large red bell pepper, chopped
- 1 cup shelled edamame
- 1 cup shredded red cabbage
- 2 orange carrots, shredded
- ½ cup cashew pieces
- 1 large avocado, sliced
- Wonton toppers (optional)
- Thai Peanut Dressing:
- ⅓ cup peanut butter
- 3 tablespoons coconut aminos (or soy sauce/tamari)
- 2 tablespoons honey (or maple syrup)
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon ginger paste (or freshly grated ginger)
- Juice of 1 lime
- 2 tablespoons non-dairy milk or water
- ½ teaspoon Sriracha (optional)
Instructions
- Cook Chicken: Heat a cast iron skillet or grill pan over medium heat and add avocado oil. Season chicken breasts with salt and pepper. Cook for 3–4 minutes per side, until golden and internal temperature reaches 165ºF. Remove from heat and slice.
- Assemble Salad: In a large bowl, combine romaine, bell pepper, edamame, cabbage, carrots, and cashews. Toss well.
- Make Dressing: In a small blender or food processor, blend all peanut dressing ingredients until smooth. Add milk or water 1 tablespoon at a time if a thinner consistency is desired.
- Serve: Portion out salad servings. Top each with sliced avocado, grilled chicken, and optional wonton toppers. Drizzle with Thai peanut dressing and serve immediately.
Notes
- Grill the chicken ahead of time for faster assembly.
- Swap cashews with peanuts or almonds if preferred.
- Use a store-bought peanut dressing for convenience, though homemade is recommended for best flavor.
- To make it vegetarian, omit the chicken or replace with grilled tofu.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grill / Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 salad with dressing
- Calories: 410 kcal
- Sugar: 8g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
