• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Thai Chicken Salad

  • Recipe Submitted by on

Category: Healthy Recipes, Thai, Side Dishes, Salads

 Ingredients List

  • Chicken marinade:
  • 1/2 C vegetable oil
  • 2 Tb rice vinegar
  • 1/4 C sugar or 2 Tb Truvia
  • 1 clove garlic, minced
  • 1/2 bunch cilantro, chopped
  • 1 lime, juiced
  • dash of salt and pepper
  • 4 boneless, skinless chicken breasts - about 2 1/2 pounds total
  • Salad:
  • 2 hearts of romaine, chopped
  • 1/2 large head of napa cabbage, chopped
  • 1 cucumber, peeled, seeded and chopped
  • 2 carrots, shredded
  • 1 red bell pepper, chopped
  • 5 green onions, chopped
  • 1/2 bunch of cilantro, chopped
  • 1 C salted peanuts
  • Dressing:
  • 1/4 C rice vinegar
  • 1/4 C Thai sweet red chili sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar or Truvia
  • pinch of salt and pepper
  • Peanut Sauce:
  • 1/4 C natural peanut butter
  • 2 Tb soy sauce
  • 1 Tb rice vinegar
  • 1 Tb Thai sweet red chili sauce
  • 2 Tb water


1. In a ziplock bag, combine all the ingredients for the chicken marinade. Mush it all around, then place it in the fridge for at least 4 hours to marinade. Cook the chicken either on a hot grill, 6-8 minutes a side or in a 350 degree oven for 40 minutes. Allow it to cool a bit, then chop up all the chicken into bite sized pieces.

2. Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken. Combine all the dressing ingredients then pour over the salad. Toss until the salad is evenly coated with the dressing. Dish out the individual servings of the salad.

3. Stir together the ingredients for the peanut sauce in a small bowl. If the sauce is too thick to drizzle, add a bit more water. Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.

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