Thai Chicken Salad with Peanut Dressing
Author: Melissa Howell
Ingredients
For the Chicken and Marinade
  • 4 boneless skinless chicken breasts (2 breasts if they are large)
  • 1/2 cup vegetable oil
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. sugar or 2 packets of Truvia
  • 1 clove of garlic minced
  • 1/4 cup cilantro chopped
  • 2 Tbsp. lime juice
For the Salad
  • 4 cups fresh spinach
  • 1 heart of Romaine lettuce chopped
  • 1/2 head of Napa cabbage chopped
  • 1 cucumber peeled and chopped
  • 2 carrots shredded
  • 1 red bell pepper chopped
  • 4 green onions chopped
  • 1/4 cup cilantro chopped
  • salted peanuts for garnish optional
For the Dressing
  • 1/4 cup rice vinegar
  • 1/4 cup Thai sweet red chili sauce
  • 1 tsp. sesame oil
  • 1/2 tsp. sugar or Truvia
For the Peanut Sauce
  • 1/4 cup natural peanut butter
  • 1 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 2 Tbsp. Thai sweet red chili sauce
  • 3 Tbsp. water
  • 1-2 tsp. sugar to taste (or 1 packet Truvia)
Instructions
  1. Combine all the ingredients for the marinade in a gallon-sized Ziploc bag. Massage the chicken and move the marinade all around so that the chicken is covered. Place in the refrigerator for at least four hours.
  2. When ready, grill or bake the chicken until it reaches an internal temperature of 165 degrees and juices run clear. In a 350-degree oven, this will take about 40 minutes, depending on the size of the chicken breasts. A grill will be faster (about 8 minutes per side), again, depending on the size of the chicken breasts. When chicken is done, let cool for about 10 minutes, then cut into bite-sized pieces.
  3. Combine all the salad ingredients (except the peanuts) in a large bowl. Add the chicken.
  4. Combine all the dressing ingredients and pour over the salad. (You may not use all the dressing, depending on your preferences). Toss until the salad is evenly coated with dressing.
  5. Combine all the peanut sauce ingredients. Adjust the sugar or water until you get the flavor and consistency you want.
  6. Serve salad on individual plates and drizzle with a generous portion of peanut sauce. Garnish with peanuts if desired.