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4 from 1 vote
Thai Chicken Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Servings: 4 servings
Calories per serving: 229 kcal
Ingredients
  • 1 lb boneless, skinless chicken breasts raw
  • 1 head Napa cabbage shredded (about 6 cups)
  • 1 large carrot julienned
  • 1/2 red bell pepper julienned
  • 1/2 cup green onion diced
  • 1/4 cup cilantro chopped
  • Optional: 1/4 cup unsalted peanuts, crushed
Peanut Dressing:
  • 7 tbsp PB2 powdered peanut butter
  • Juice of 1 lime
  • 2-3 tbsp water to reach desired consistency
  • 1 tbsp honey
  • 1/2 tbsp fresh ground ginger
  • 1 tsp sriracha
  • 1/2 tsp fish sauce
Instructions
  1. Whisk peanut dressing ingredients.  Set aside.

  2. Season chicken breast with salt and pepper and grill until cooked through.  Allow to rest for 5-10 minutes before slicing. 

  3. Layer all salad ingredients and top with dressing.

Recipe Notes

I've made this recipe before with a small rotisserie chicken, which adds about 4 more grams of fat per serving but is delicious and can save you some time too!

Nutrition Facts
Thai Chicken Salad
Amount Per Serving
Calories 229 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 72mg24%
Sodium 255mg11%
Potassium 105mg3%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 10g11%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.