Spicy Thai Chicken Salad Recipe

Name: Spicy Thai Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 8 ounces, weight Chicken Breast, Skinless, Boneless; 1/2 Tablespoons Asian Soy & Ginger Infused Oil; 4 cups Napa Cabbage, Finely Shredded; 1/2 cups Carrots, Shredded; 1/2 whole Cucumber, Cut Into Matchsticks; 1/2 cups Red Bell Pepper, Cut Into Matchsticks; 10 leaves Mint, Diced; 1/4 cups Cilantro Leaves, Fresh, Thinly Sliced; 1/4 cups Scallions, Diced Small, Divided; FOR THE DRESSING:; 2 Tablespoons Creamy Peanut Butter; 1/2 teaspoons Grated Fresh Ginger; 1/2 teaspoons Garlic, Minced; 1 dash Sugar; 4 Tablespoons Rice Vinegar; 2 Tablespoons Soy Sauce; 1 teaspoon Sesame Oil; 1/4 teaspoons Chili Oil

Servings: persons

FOR THE SALAD:
8 ounces, weight Chicken Breast, Skinless, Boneless
1/2 Tablespoons Asian Soy & Ginger Infused Oil
4 cups Napa Cabbage, Finely Shredded
1/2 cups Carrots, Shredded
1/2 whole Cucumber, Cut Into Matchsticks
1/2 cups Red Bell Pepper, Cut Into Matchsticks
10 leaves Mint, Diced
1/4 cups Cilantro Leaves, Fresh, Thinly Sliced
1/4 cups Scallions, Diced Small, Divided
FOR THE DRESSING:
2 Tablespoons Creamy Peanut Butter
1/2 teaspoons Grated Fresh Ginger
1/2 teaspoons Garlic, Minced
1 dash Sugar
4 Tablespoons Rice Vinegar
2 Tablespoons Soy Sauce
1 teaspoon Sesame Oil
1/4 teaspoons Chili Oil

1
Brush chicken breasts with the Asian soy and ginger oil, put it on a plate and let it marinate for about 20-30 minutes in the refrigerator.
2
Set the grill to medium heat. Once grill is hot add the chicken. Cook chicken for about 5 minutes per side or until no longer pink. Remove from the grill to a clean plate. Let the chicken cool and then finely chop it.
3
Meanwhile, in a bowl add cabbage, carrots, cucumber, bell pepper, mint leaves and cilantro. Add the chicken and mix well. Divide between two plates. Top each plate with diced scallions.
4
In a small bowl add all of the ingredients for the Thai Peanut sauce and whisk together until combined and smooth. Add more chili oil for a spicier sauce. Pour dressing evenly between both salads

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE SALAD:, 8 ounces, weight Chicken Breast, Skinless, Boneless, 1/2 Tablespoons Asian Soy & Ginger Infused Oil, 4 cups Napa Cabbage, Finely Shredded, and more.

Yes, Spicy Thai Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Thai Chicken Salad

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