July 27, 2020
Thai Peanut Chicken Salad
Thai Peanut Chicken Salad is loaded with Thai peanut grilled chicken, rainbow vegetables such as red pepper, carrots, green onion and red cabbage and topped with peanut dressing, lime wedges and peanuts!
My family loves to go to outdoor free concerts and to bring an awesome picnic to share with each other. Obviously this year, they are all cancelled which makes sense but makes us sad. Last year, my mom and sister brought this awesome Thai Peanut Chicken Salad for the first concert of the season and I have thought of it many times since.
I wanted to make this Thai salad to enjoy outdoors at a picnic. While we won't be at a concert with 1000 people, we can still enjoy the same delicious salad and play some music on our phones. This Thai Peanut Chicken Salad is loaded with rainbow colors of veggies and is refreshing on a hot day.
Thai Peanut Chicken Salad Ingredients
-Romaine lettuce
-Grilled chicken marinated in a Thai peanut sauce
-Shredded carrots
-Diced red pepper
-Green onion
-Red cabbage
-Peanuts
-Lime juice
-Thai peanut dressing
What made me the most interested in this salad besides the taste is the bright rainbow colors. It is so beautiful and can be enjoyed year-round of course but is especially amazing in the summer when eaten outdoors. I love how crunchy the entire salad is! You can pair it with garlic bread or enjoy it as is.
The peanut sauce is super easy to make. Just whisk together peanut butter, soy sauce, rice vinegar (or apple cider vinegar), garlic powder and lime juice. It makes a great chicken marinade and a sauce for the dressing. Just divide it up and you can use it for both uses!
We took this filling salad with us to our local park and let me tell you, it is just too much fun eating outdoors. Living in Michigan, we have super limited nice weather so I always want to make sure to enjoy it as much as we can. We love going to our pool in the afternoon and then having a picnic after. These summer days are what I live for! We had my mom come with us and she really enjoyed the salad and so did all three of my kids- my 1 year old, 3 year old and almost 6 year old!
To make sure that the chicken was done on the grill, I used a Taylor Digital High Temperature Thermometer. It works so incredibly fast which is very helpful to know that your chicken is cooked through.
Chicken should be cooked to 165 degrees so I just stuck the thermometer into my chicken breast on the grill to let me know that my chicken was fully cooked
Thai Peanut Chicken Salad
Yield: serves 4
Thai Peanut Chicken Salad
Thai Peanut Chicken Salad is loaded with Thai peanut grilled chicken, rainbow vegetables such as red pepper, carrots, green onion and red cabbage and topped with peanut dressing, lime wedges and peanuts!
Prep Time: 15 minutes Cook time: 10 minutes Total time: 25 minutes
INGREDIENTS
- 1 pound boneless, skinless chicken breasts
- Thai Peanut Dressing
- 1/4 cup peanut butter
- 3 tablespoons low-sodium soy sauce
- 1/4 cup rice vinegar (or apple cider)
- 1 teaspoon garlic powder
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salad
- 8 cups romaine lettuce, chopped
- 2 large carrots, shredded
- 1 red pepper, thinly sliced
- 1 cup red cabbage, finely chopped
- 1/4 cup green onion, diced
- 1/3 cup peanuts
- 1 lime, cut into wedges
INSTRUCTIONS
- Whisk together ingredients for Thai peanut dressing. Divide dressing into two parts.
- Mix together half of the Thai peanut dressing with the chicken. Grill the chicken breasts for about 5 minutes on each side until cooked through. Temperature should read at least 165 degrees on a thermometer.
- Assemble the salad ingredients on a platter. Slice chicken into strips and add to platter.
- Plate salad and top with remaining Thai peanut dressing. Squeeze lime over salad if you wish and sprinkle with peanuts.
Like this recipe? Check out other salad recipes:
Grilled Pork Tenderloin and Stone Fruit SaladStay up to date with updates from The Nutritionist Reviews on Facebook, Twitter, Pinterest. Instagram and emails right to your inbox.
Disclosure: This post is brought to you by Taylor. All opinions are my own.
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