Thai Chicken Salad with Peanut Dressing

Name: Thai Chicken Salad with Peanut Dressing
Cook time: 15 min
Yield: 4 servings
Cuisine: thai
Ingredients: 45 ml lime juice freshly squeezed; 15 ml fish sauce for dressing; 15 ml soy sauce for dressing; 45 g creamy peanut butter for dressing; 15 ml honey for dressing; 6 g garlic finely grated; 10 g fresh ginger finely grated; 1 g red chili flakes for dressing; 30 ml water to thin dressing; 680 g boneless skinless chicken breasts patted dry; 5 g fine salt for seasoning chicken; 1 g black pepper for seasoning chicken; 10 ml neutral oil for grilling chicken; 0 g boneless skinless chicken breasts patted dry; 140 g mixed greens washed and dried; 120 g red cabbage thinly shredded; 120 g carrot julienned or shredded; 150 g cucumber thinly sliced; 120 g red bell pepper thinly sliced; 20 g fresh cilantro and mint torn or chopped; 30 g scallions thinly sliced; 0 g boneless skinless chicken breasts patted dry; 0 g boneless skinless chicken breasts patted dry; 30 g roasted peanuts roughly chopped

A weeknight-friendly Thai-inspired chicken salad with crisp vegetables, grilled chicken, and a creamy peanut-lime dressing. It is built to feel substantial enough for dinner while staying fresh and approachable.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

45 ml lime juice freshly squeezed
15 ml fish sauce for dressing
15 ml soy sauce for dressing
45 g creamy peanut butter for dressing
15 ml honey for dressing
6 g garlic finely grated
10 g fresh ginger finely grated
1 g red chili flakes for dressing
30 ml water to thin dressing
680 g boneless skinless chicken breasts patted dry
5 g fine salt for seasoning chicken
1 g black pepper for seasoning chicken
10 ml neutral oil for grilling chicken
0 g boneless skinless chicken breasts patted dry
140 g mixed greens washed and dried
120 g red cabbage thinly shredded
120 g carrot julienned or shredded
150 g cucumber thinly sliced
120 g red bell pepper thinly sliced
20 g fresh cilantro and mint torn or chopped
30 g scallions thinly sliced
0 g boneless skinless chicken breasts patted dry
0 g boneless skinless chicken breasts patted dry
30 g roasted peanuts roughly chopped

Instructions

Make the dressing: in a small bowl, whisk together the lime juice, fish sauce, soy sauce, peanut butter, honey, garlic, ginger, red chili flakes, and water until smooth. If it seems too thick, whisk in a little more water from the same measured amount until it pours easily. The dressing is glossy, smooth, and spoonable-pourable.
Season the chicken with the salt and black pepper, then rub with the neutral oil. The chicken is evenly coated and ready to grill.
Heat a grill pan or skillet over medium-high heat. Grill the chicken for about 5 to 7 minutes per side, until browned and the thickest part reaches 74°C. Transfer to a cutting board and rest for 5 minutes. The chicken is browned outside and cooked through with clear juices.
While the chicken rests, combine the mixed greens, red cabbage, carrot, cucumber, red bell pepper, scallions, cilantro, and mint in a large bowl. The salad base looks colorful and evenly mixed.
Slice the rested chicken across the grain into bite-size strips. The chicken slices are juicy and easy to eat on top of the salad.
Add the sliced chicken to the bowl, drizzle over the peanut dressing, and toss gently until everything is lightly coated. Top with the chopped roasted peanuts and serve right away. The greens are coated but still crisp, and the peanuts stay crunchy.