Thai Chicken Salad With Spicy Peanut Dressing
Summer Thai Chicken Salad with cucumbers, carrots, edamame, and lime on a bed of chopped romaine lettuce. Served with a sweet and spicy peanut dressing.
- 1 cup romaine lettuce chopped
- 1/8 cup edamame
- 1/8 cup carrots shredded
- 1/8 cup cucumber julienne
- 1 1/2 tablespoons peanuts
- 1 chicken breast
- 1 tablespoon cilantro
- 1/2 lime cut into wedges
- 2 garlic cloves minced
- 1/2 tsp sriracha
- 1/4 tsp sesame seeds
- 1 tablespoons creamy peanut butter
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon vegetable oil
For the dressing, combine all of the ingredients and whisk until thick, creamy and clump free. Next divide the dressing into two portions. Half will be for our salad dressing and the other half will be used as a marinade for our chicken. Pour 1/2 of the divided dressing over the chicken and marinate for at least 30 minutes. Set the rest of the dressing on the side to serve with salad.
Place the romaine lettuce in the bottom of a bowl or plate. Cook marinated chicken on the grill or skillet. The chicken usually takes about 12 minutes to cook. Slice chicken breast and place on the salad along with the rest of the vegetables, peanuts, cilantro, and lime wedges.
Julienne is a culinary knife cut that is long and thin, similar to matchsticks.