Thai Chicken Salad

• active time: 15
• total time: 30

Ingredients

Prep Time: 30 minutes

Cook Time: 15 minutes

Yields: 2 to 4 servings

Ingredients:

– 2 boneless skinless chicken breasts, sliced into strips

– 2 cups lettuce, shredded

– 1/2 cup julienned carrots

– 1/2 cup cooked rice noodles

– 1/2 cup cucumber, thinly sliced

– 1/2 cup bean sprouts

– 2 tbsp chopped fresh cilantro

– 2 tbsp roasted peanuts, chopped

– 1 tsp sesame seeds

– Lime wedges (for serving)

For the satay chicken marinade:

– 2 tbsp soy sauce

– 1 tbsp peanut butter

– 1 tbsp lime juice

– 1 tbsp brown sugar

– 1 tsp sesame oil

– 1 clove garlic, minced

– 1 tsp grated ginger

– 1/2 tsp curry powder

– Pinch of chili flakes (optional)

For the Thai vinaigrette:

– 2 tbsp rice vinegar

– 1 tbsp fish sauce or soy sauce

– 1 tbsp lime juice

– 1 tbsp brown sugar

– 1 clove garlic, minced

– 1 tsp grated ginger

– 1 tsp sesame oil

– 2 tbsp neutral oil (vegetable or grapeseed)

– 1/2 tsp chili flakes or sriracha (optional for heat)

Directions

1. In a bowl, combine all satay marinade ingredients. Add chicken strips and toss to coat. Let marinate for at least 20 minutes.

2. Heat a grill pan or skillet over medium-high heat. Cook chicken strips for 3–4 minutes per side until cooked through and lightly charred. Set aside.

3. In a small bowl, whisk together all vinaigrette ingredients until well combined.

4. In a large bowl, combine lettuce, carrots, rice noodles, cucumber, and bean sprouts.

5. Add the cooked satay chicken strips and toss with vinaigrette until lightly coated.

6. Plate and top with cilantro, chopped peanuts, and sesame seeds.

7. Serve with lime wedges.

Notes

Adjust heat in vinaigrette or marinade to taste.