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Thai Chicken Salad

Thai Chicken Salad
COOK TIME
6 min
YIELDS
4 servings

Pass on the mayo and try this chicken salad with a hint of orange juice, peanuts and soya sauce!

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Ingredients

Chicken

2 6
oz chicken, breasts, boneless, and, skinless
1
orange, zest
1
lime, zest

Dressing

3
cloves garlic, finely, chopped
½
cup orange juice
1
lime, juice of
cup rice wine vinegar
½
cup peanut butter
½
cup roasted peanuts
3
Tbsp soy sauce
1
Tbsp sugar
1
small dried chili

Salad

1
head Boston lettuce
½
red onion, sliced
1
cup beans, sprouts
1
medium red pepper, chopped
1
Tbsp sesame oil
2
orange, in segments
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Directions

Step 1

Rub chicken with orange and lime zests and grill over high heat for 4 to 6 minutes until cooked through.

Step 2

Alternately, cook chicken in a skillet over high heat in a tablespoon of sesame oil.

Step 3

Cool and slice chicken into strips.

Step 4

In a food processor combine all dressing ingredients. Process dressing until smooth.

Step 5

Assemble salad by using lettuce as a base and sprinkling cucumbers, red onions, sprouts, peppers and chopped coriander over top.

Step 6

Place chicken on top.

Step 7

Serve with a few orange segments and dressing.

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My rating for Thai Chicken Salad
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