Thai Salad With Chicken & Lime Peanut Dressing Recipe

Name: Thai Salad With Chicken & Lime Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1/2 heads Cabbage, Shredded; 4 whole Carrots, Shredded; 1 whole Small Red Onion, Sliced; 1 whole Cucumber, Cut Into Matchsticks; 2 stalks Celery, Sliced Thinly On A Diagonal; 1-1/2 cup Frozen (shelled) Edamame; 2 whole Boneless, Skinless Chicken Breasts; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 2 Tablespoons Olive Oil; 1 whole Avocado (peeled, Pitted And Sliced); 1/2 cups Chopped Roasted Peanuts; FOR THE DRESSING:; 3 Tablespoons Olive Oil; 1-1/2 teaspoon Sesame Oil; 2 Tablespoons Peanut Butter; 2-1/2 Tablespoons Soy Sauce; 3 cloves Garlic; 1 teaspoon Grated Ginger; 1 whole Lime, Juiced And Zested; 2 whole Scallions, Chopped; 2/3 cups Chopped Cilantro

Servings: persons

FOR THE SALAD:
1/2 heads Cabbage, Shredded
4 whole Carrots, Shredded
1 whole Small Red Onion, Sliced
1 whole Cucumber, Cut Into Matchsticks
2 stalks Celery, Sliced Thinly On A Diagonal
1-1/2 cup Frozen (shelled) Edamame
2 whole Boneless, Skinless Chicken Breasts
1/2 teaspoons Salt
1/2 teaspoons Pepper
2 Tablespoons Olive Oil
1 whole Avocado (peeled, Pitted And Sliced)
1/2 cups Chopped Roasted Peanuts
FOR THE DRESSING:
3 Tablespoons Olive Oil
1-1/2 teaspoon Sesame Oil
2 Tablespoons Peanut Butter
2-1/2 Tablespoons Soy Sauce
3 cloves Garlic
1 teaspoon Grated Ginger
1 whole Lime, Juiced And Zested
2 whole Scallions, Chopped
2/3 cups Chopped Cilantro

1
Start by prepping all the vegetables. Shred the cabbage and carrots. If you have one, use the slicing blade of your food processor for the cabbage and the shredding blade for the carrots. If not, you can also just cut them with a knife. Slice the onion, cucumber and celery. Put all the vegetables into a bowl.
2
Fill a large bowl with cold water and ice. Then blanch your edamame by bringing a small pot of water to a boil, adding the edamame and cooking for 90 seconds. Then quickly remove them from the water using a slotted spoon and put the cooked edamame into the ice water for a few minutes. Then drain and add them to the rest of the veggies in the bowl.
3
Split each chicken breast in half horizontally, so that you have 2 thinner halves. This will help the chicken cook faster. Season the chicken with salt and pepper.
4
Heat a pan over medium high heat with 2 tablespoons olive oil. When oil is hot add the chicken and sear the chicken for a few minutes on each side, until they're cooked through. Since they are pretty thin this will probably only take 3-4 minutes per side but just make sure the juices run clear. Then remove pan from heat and set aside.
5
Make the dressing by combining all the dressing ingredients in a food processor (or just chop everything up by hand and whisk it all together in a bowl).
6
Plate your salad veggies. Drizzle some of the dressing on the salad and top with slices of chicken, sliced avocado and chopped roasted peanuts.

727

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 23 ingredients. The key ingredients include: FOR THE SALAD:, 1/2 heads Cabbage, Shredded, 4 whole Carrots, Shredded, 1 whole Small Red Onion, Sliced, and more.

Yes, Thai Salad With Chicken & Lime Peanut Dressing 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.

Thai Salad With Chicken & Lime Peanut Dressing

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