Make this refreshing Thai Salad Recipe with Peanut Dressing that is loaded with vegetables, chicken and fresh herbs!
Prep Time: 15minutes
Cook Time: 15minutes
Total Time: 30minutes
For the Salad:
1cupof shredded savoy cabbage
1cupof shredded red cabbage
1head of Romaine lettuce cut up
1cupof sliced snow peas
1cupof sliced bell peppers
1cupof sliced green onions
1cupof sliced cucumbers
1/2cupof dry roasted peanuts
1/2cupof cilantro leaves
2tablespoonsof chopped fresh mint
1 1/2chicken breasts
1tablespoonsof sesame oil
Kosher salt and fresh cracked pepper to taste
For the Peanut Dressing:
1/2teaspoonof grated fresh ginger
1grated clove of garlic
1cupof coconut milk
1 1/2cupsof creamy peanut butter
2tablespoonsof soy sauce
2tablespoonsof rice wine vinegar
juice of 1 lime
1/2cupof canola oil
1tablespoonof Sriracha or chili garlic paste
For the Dressing: Whisk together all ingredients except the oil in a large bowl until completely combined. Slowly drizzle in the oil while continuing to whisk until the dressing has emulsified. Set aside.
Season the chicken breasts on all sided with salt and pepper and place them in a hot saute pan on high heat with 1 tablespoon of sesame oil. Cook for 3 to 4 minutes or until golden brown and turn over. Finish the chicken in the oven on 350° For 10 to 12 minutes. Let the chicken rest before slicing.
In a very large bowl add in the cabbages, Romaine lettuce, edamame, snow peas, bell peppers, green onions, cucumbers, peanuts, cilantro, mint and salt and pepper and mix together.
To Plate: Place the salad on a large plate and top off with the sliced chicken breasts. Pour on the desired amount of peanut dressing.