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+ servings
thai chicken salad

Thai Chicken Salad

Jacklin Altman
This Thai Chicken Salad is loaded with vegetables, dressed up in a tangy, creamy peanut dressing that you're going to want to put on everything!
5 from 2 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine American, Thai
Servings 6
Calories 319 kcal

Equipment

  • Cutting Board
  • Large Bowl
  • Mixing Bowls

Ingredients
  

Salad
  • 8 cups coleslaw mix or chopped cabbage/carrot
  • 2 cups cucumbers peeled, seeds removed, chopped
  • 1 cup red pepper diced
  • 1 cup avocado diced
  • 1 cup mango diced
  • 3/4 cup green onion chopped
  • 1/4 cup mint diced, for garnish
  • 1/2 cup peanuts chopped, for garnish
  • 1.5 lb chicken breast
Peanut Dressing (Yield: 3/4 cup)
  • 7 tbsp seasoned rice wine vinegar if using regular, add 1/2 tsp agave
  • 1 tbsp reduced sodium soy sauce
  • 4 tbsp powdered peanut butter
  • 1.5 tbsp ginger root grated
  • 3 cloves garlic minced
  • 1 tsp sriracha

Instructions
 

Salad
  • Season and cook chicken (or protein of choice) fully. I use salt, pepper, garlic powder, and powdered ginger to season and then air fry it at 375 for ~14-15 minutes.
  • Chop all salad ingredients. Combine all ingredients and mix together, reserving mint and peanuts for topping.
Dressing
  • Combine all ingredients in a small mixing bowl and whisk together to combine fully.
  • Toss salad in dressing, top with peanuts and mint, and enjoy!

Nutrition

Calories: 319kcalCarbohydrates: 20gProtein: 32gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 73mgSodium: 303mgPotassium: 1018mgFiber: 8gSugar: 9gVitamin A: 1491IUVitamin C: 85mgCalcium: 92mgIron: 2mg
Keyword gluten free, dairy free, chicken, dinner, lunch, salad, thai, weight watchers, WW
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