Spicy Thai Chicken Salad
Prep time
Cook time
Total time
A healthy, light, refreshing Asian salad made with fresh vegetables and is served with a sweet and spicy peanut sauce.
Serves: 2 HUGE plates
  • 8 oz chicken breast
  • ½ tbsp. STAR Asian Soy & Ginger Infused Oil
  • 4 cups napa cabbage, finely shredded
  • ½ cup carrots, shredded
  • ½ cup cucumber, cut into matchsticks
  • ½ cup red bell pepper, cut into matchsticks
  • 10 mint leaves, diced
  • ¼ cup cilantro leaves, fresh, thinly sliced
  • ¼ cup scallions, diced small, divided
  • Thai Peanut Sauce:
  • 2 tbsp. creamy peanut butter
  • ½ tsp. grated fresh ginger
  • ½ tsp. garlic, minced
  • 1 dash sugar
  • 4 tbsp. rice vinegar
  • 2 tbsp. soy sauce, low sodium
  • 1 tsp sesame oil
  • ¼ tsp. chile oil
  1. Brush chicken breasts with Asian Soy & Ginger Olive Oil and let it marinate for about 20 30 minutes in the refrigerator.
  2. Set the grill to medium heat and add the chicken. Cook chicken for about 5 minutes per side until no longer pink.
  3. Let the chicken cool and then finely chop it.
  4. Meanwhile, in a bowl add cabbage, carrots, cucumber, bell pepper, mint leaves and cilantro. Add the chicken and mix well. Divide between two plates. Top each plate with diced scallions.
  5. In a small bowl add all of the ingredients for the Thai Peanut Sauce, whisk together until combined and smooth. Add more chili oil for a spicier sauce. Pour dressing evenly between both salads.
Calories: 339, Fat: 17, Cholesterol: 65, Sodium: 150, Potassium: 542, Carbs: 17, Fiber: 6, Sugar: 2.3, Protein: 33
Nutrition Information
Serving size: 1 plate (half of recipe)
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2014/01/11/spicy-thai-chicken-salad/