Thai Chicken Salad with Peanut Dressing Recipe

Cooking Directions

• STEP 1.Start by marinating the chicken in a mixture of soy sauce, lime juice, garlic, and ginger. Let it marinate for at least 30 minutes to allow the flavors to develop.
• STEP 2.Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred. Let it rest for a few minutes before slicing.
• STEP 3.In a large bowl, combine the shredded cabbage, sliced bell peppers, grated carrots, and chopped cilantro. Toss to mix well.
• STEP 4.To make the peanut dressing, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and a pinch of red pepper flakes. Add a splash of water if needed to thin out the dressing.
• STEP 5.Add the sliced chicken to the salad and drizzle with the peanut dressing. Toss to coat everything evenly.
• STEP 6.Garnish the salad with chopped peanuts and additional cilantro. Serve immediately and enjoy!

Cooking Tips

• For extra flavor, you can add some chopped fresh mint or basil to the salad.
• If you don't have a grill, you can also cook the chicken in a skillet over medium heat.
• To make the salad ahead of time, keep the dressing separate and toss it with the salad just before serving to prevent it from getting soggy.
• Feel free to add other vegetables like cucumber, bean sprouts, or cherry tomatoes to the salad for more variety.
• If you prefer a spicier dressing, add some sriracha or chili garlic sauce to the peanut dressing.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• If the salad becomes slightly wilted, you can refresh it by adding a squeeze of lime juice and tossing it again.
• Serve the Thai Chicken Salad as a main course for a light and healthy lunch or dinner.
• You can also serve it as a side dish alongside grilled meats or seafood.
• For a vegetarian version, you can substitute the chicken with tofu or tempeh.