Thai Chicken Salad
Ingredients
The dressing
-
¼
cup
creamy peanut butter
-
3
tablespoons
rice vinegar
-
2
tablespoons
soy sauce
-
2
tablespoons
honey
-
2
tablespoons
lime juice
-
1
tablespoon
minced fresh ginger
-
1
teaspoon
sesame oil
-
2
cloves
garlic
-
¼
teaspoon
red chili flakes
-
to taste
salt and black pepper
The chicken
-
½
cup
fresh lemon juice
-
¼
cup
olive oil
-
1
teaspoon
kosher salt
-
½
teaspoon
black pepper
-
1
teaspoon
fresh thyme leaves
-
2
pounds
boneless, skinless chicken breasts
The salad
-
1
head
butter lettuce
-
1
cup
red bell pepper
-
¼
cup
fresh cilantro leaves
-
¼
cup
fresh mint leaves
-
¼
cup
chopped peanuts
-
2
pieces
Thai bird chiles (optional)
Instructions
- Prepare the dressing by whisking together peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic, and red pepper flakes in a small bowl. Season with salt and pepper.
- For the chicken, whisk lemon juice, olive oil, salt, pepper, and thyme in a small bowl. Marinate the chicken in a plastic bag with the marinade for at least 30 minutes.
- Preheat the grill and oil the grates. Grill the chicken for 5 minutes on each side, then move to indirect heat until cooked through.
- Let the chicken rest for 10 minutes before slicing.
- To assemble the salad, toss the lettuce with half of the dressing and distribute it between bowls or on a platter.
- Top with sliced chicken, red bell pepper, cilantro, mint, and optional Thai bird chiles. Garnish with peanuts and drizzle with remaining dressing.
Nutrition Facts (estimated)
Servings
4
Calories
401
Total fat
20g
Total carbohydrates
6g
Total protein
49g
Sodium
850mg
Cholesterol
145mg
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