Chicken Salad With Thai Dressing. With rotisserie chickens so readily available, it's easy to buy a pre-roasted bird and pull the meat off the bones for use in recipes that would otherwise likely be too complicated for a weeknight meal. This Thai Chicken Salad starts with crunchy, thinly sliced purple and green cabbage. This gives it the signature crunch and holds up against the creamy The Thai peanut dressing is so easy to whip up in a blender!

This is about as far as you can get from bland, boring salads. I'm a huge fan of Asian salads because they are typically much lighter and fresher than many Western ones, and the dressings pack a great flavour punch. Keto/low carb/sugar free/gluten free option too. #chickensalad #quicksalad #thaisalad #thaidressing #peanutdressing #rotisseriechicken #lunch #lowcarb #keto. You can have Chicken Salad With Thai Dressing using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken Salad With Thai Dressing

Prepare of Salad Ingredients:.
It's 3 heads of romaine lettuce.
It's 1/2 head of red cabbage.
You need 2 of oranges.
It's 2 of skinless chicken breast.
You need 1 tbs of oil.
Prepare of garlic salt.
Prepare of white pepper.
Prepare 1/3 cups of (or as you desire) toasted almond.
It's of Thai dressing Ingredients:.
You need 1 tbs of fish sauce.
You need 2 tbs of lime juice.
It's 2 tsp of sugar.
You need 2 of thinly sliced shallot.
Prepare 1 clove of grated garlic.
It's 1 of red chili, minced.
You need 1/2 inch of grated ginger.

This simple chopped Thai chicken salad has BIG flavors - peanut, lime, soy, chili, cilantro. Topped with a homemade peanut dressing! Serve this salad as a light lunch or pair it with grilled chicken for a more substantial meal. It's excellent with my Honey, Lime & Sriracha Chicken Skewers.

Chicken Salad With Thai Dressing instructions

Pour together all Thai dressing ingredients into one container, shake them, and set aside..
Wash and clean your veggies and cut them all including your oranges. Set aside..
Prepare your chicken by marinating them with garlic salt and pepper or any seasoning that you like, let it sit about 15 minutes..
Prepare non stick pan and add about 1 tbs of oil. Sizzle the chicken breast about 3 minutes each side, or turn a bit brown, and continue to bake them inside the oven about 10 minutes with the temperature 375°F or 190°C. Flip the chicken breast after first 5 minutes..
Prepare your salad bowl, add the veggies, oranges, and the toasted almond, stir them well along with the dressing..
Add your salad on plate, continue with the sliced chicken breast on top. Pour your dressing and ready to be served..

How To Make Thai Crunch Salad with Peanut Dressing. Simply combine all of the ingredients except for the cilantro. Pour the dressing over the romaine and add the chicken and peanuts. Toss until all the leaves are evenly coated. This Thai salad is what I got.