Thai Chicken Salad
This Thai chicken salad has everything you need for a complete meal—juicy chicken, edamame, and roasted peppers all on top of crisp romaine. It's tossed with a spicy peanut dressing and finished off with fresh cilantro, sliced almonds, and crunchy toasted wonton strips!
Servings: 4
Calories: 271kcal
Ingredients
For the salad:
- 9 ounce package leafy green romaine lettuce
- 1 cup sliced cucumber optional, not in original salad
- 1/2 cup chopped roasted red bell pepper
- 1/4 cup thinly sliced red onion rinsed under cold water
- 1/2 cup shelled edamame
- 1/2 cup shredded carrots
For topping:
- 2 - 3 tablespoons chopped fresh cilantro
- Sliced almonds
- Wonton strips
For the dressing:
- 1/4 cup sweet chili sauce
- 1/4 cup peanut butter
- 1/4 cup rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoons minced ginger
- 1 clove garlic minced
- 1 teaspoons Sriracha
- 1 teaspoon sesame oil
- 1/2 teaspoon coarse salt to taste
Instructions
- Roast the peppers. If needed, start by roasting your red peppers. You can do this in the oven or over a gas flame. You do need them to completely soften, but just a good char on the skin. Then, let them cool to the touch before chopping them.
- Make the dressing. In a small mixing bowl, combine the sweet chili sauce, peanut butter, rice vinegar, soy sauce, ginger, garlic, Sriracha, sesame oil and salt. Whisk until smooth. Then, refrigerate until ready to use.
- Assemble the salad. Add the lettuce, cucumber, carrots, bell pepper, red onion, edamame and fresh cilantro to a large salad bowl. Top with prepared dressing and toss to evenly coat the salad. Before serving, garnish with cilantro, almonds and wonton strips.
Video
Nutrition
Calories: 271kcal | Carbohydrates: 31g | Protein: 10g | Fat: 13g | Cholesterol: 1mg | Sodium: 1176mg | Fiber: 5g | Sugar: 13g | Vitamin C: 15mg