Thai Chicken Salad with Orange Peanut Dressing

02.07.2015

Thai Chicken Salad with Orange Peanut Ginger Dressing | Cooking Classy

I am all about the salads this month, can you tell? I love them lately because generally they are healthy and pretty easy to make, and they are incredibly versatile. So even if you are having a salad nearly every day for dinner you don’t need to get board of them because the options are virtually endless!

Today I made this delicious salad which has a thai flare but it’s not so authentic that if you are new to thai flavors you won’t just toss it (thai flavors can be hard for me sometimes because of the fish sauce in some of it). This one sticks with pretty basic ingredients and the dressing is amazing! You’ll love all the variation in this salad with it’s bright flavors, creamy dressing and all of that irresistible crunch. And the way the peanut butter and cashews pair with these specific veggies is so tasty.

This time around I just used store bought wonton strips to save time, but you can easily make homemade. Simply cut wonton wrappers into 1/2-inch strips then fry in 360 degree oil until golden (they’ll fry up quickly). If you are really trying to keep it totally healthy then you can omit them but I love what they offer to this salad, it’s a mellow flavor but just it’s an addictive one. I couldn’t stop eating them straight from the bag before I finished making the salad.

I can’t wait to make his one again! It’s unique but in such a good way! Simply crave worthy.

Thai Chicken Salad with Orange Peanut Ginger Dressing | Cooking ClassyThai Chicken Salad with Orange Peanut Ginger Dressing | Cooking ClassyThai Chicken Salad with Orange Peanut Ginger Dressing | Cooking Classy

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Thai Chicken Salad with Orange Peanut Dressing

Ingredients

Dressing

  • 1/2 cup creamy peanut butter
  • 2 tsp orange zest
  • 1/2 cup freshly squeezed orange juice*
  • 2 Tbsp rice vinegar
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp peeled and grated ginger
  • 1 Tbsp packed brown sugar
  • 1 small clove garlic
  • Salt to taste
  • 1/4 tsp red pepper flakes , more or less to taste

Salad

  • 1 lb boneless skilled chicken breasts , grilled and sliced
  • 1 large head romain lettuce , chopped
  • 3 carrots , peeled and chopped
  • 1 large red bell pepper , seeded and chopped
  • 1 cup frozen shelled edamame , thawed
  • 2/3 cup salted cashews , roughly chopped
  • 1 cup wonton strips
  • 1/4 cup cilantro leaves
  • White and black sesame seeds , for garnish (optional)

Instructions

  1. For the dressing:
  2. Add all dressing ingredients to a blender, except red pepper flakes, pulse until ginger and garlic are finely minced. Season with salt to taste and add red pepper flakes and pulse just to stir in. Pour into an airtight container and chill until ready to serve.
  3. For the salad:
  4. Add all salad ingredients to a large salad bowl, pour dressing over and toss to evenly coat. Serve immediately.
  5. *If you want it a slightly thicker dressing use 2 Tbsp less orange juice.
  6. Recipe source: dressing inspired by Whole Foods

21 comments

  • Averie @ Averie Cooks: This looks like SUCH an awesome salad! That peanut dressing has got to be just the star of it…well those cashews, the peppers, all the crunch, the whole thing is a star :) February 7, 2015 at 6:57pm Reply

    • Jaclyn: Thanks Averie :)! February 8, 2015 at 7:02pm Reply

  • Shelby @ Go Eat and Repeat: I like the twist that you are giving your dressing. I’ve only ever seen it before as a peanut butter sauce but the orange addition sounds really good here! February 7, 2015 at 10:27pm Reply

  • Laura (Tutti Dolci): This is one of my favorite salads and I love your orange peanut dressing – so good! February 7, 2015 at 11:51pm Reply

  • Olivia – Primavera Kitchen: This dressing is amazing! This is definitely a salad to try because all this bright flavours and creamy dressing. Pinning it for later! February 8, 2015 at 7:20am Reply

  • Malia @ Small Town Girl: Orange Peanut dressing? Swoon! Pinned :) February 8, 2015 at 1:45pm Reply

  • Rachel @ Bakerita: Wow, this looks amazing!! I love how fresh and colorful it is, and the dressing sounds delicious. Pinned! February 8, 2015 at 3:49pm Reply

  • Michelle @ Modern Acupuncture: Love the addition of the edamame and cashews. I don’t think I’ve ever had orange PB dressing before – I’ll have to give it a try! February 8, 2015 at 3:58pm Reply

  • Mindy: I’m addicted to your recipes, my “to try” file is now overflowing!

    Can’t wait to try. February 9, 2015 at 9:46am Reply

    • Jaclyn: I’m so glad you are addicted Mindy :)! February 23, 2015 at 6:27pm Reply

  • Jeni: I have been looking for some salad inspiration. This looks fabulous! February 9, 2015 at 1:44pm Reply

  • Erin @ Miss Scrambled Egg: Thai has become a go-to for my boyfriend and I on date night. Sometimes when we want to stay in and cook together, we run out of ideas. Looks like we’ll get the best of both worlds. :) February 9, 2015 at 6:12pm Reply

  • Melissa: Oooh! I want to make this just for the salad dressing! Sounds so delicious! February 12, 2015 at 12:49pm Reply

  • Lucy: Tasted great!!! Loved it! February 16, 2015 at 8:42pm Reply

  • Laura: Dressing is delicious!! But really thick, I added some veg oil & more vinegar to thin it out. April 8, 2015 at 2:14pm Reply

  • Amanda: This sounds so yummy. I recently started eating Thai food and I love it. I was wondering if I could use ground ginger instead of fresh grated and how much I should use? August 17, 2015 at 10:52am Reply

  • CR: At first I thought your blog title was trying to say “Classy Cooking” “Cooking with Class” or “Cooking Classily.”
    Upon reflection, I understood the “cutesy bad grammar little me” usage is the intended hook to acquire an audience interested in the simple, down-home and every-day.
    That makes so much more sense than actually stylish and sophisticated.
    Continued success with your writing! March 15, 2016 at 10:29am Reply

  • maria reese: WOW!…..just made this for dinner, had dinner and let me say AMAZING SALAD! Everything about it was wonderful……goes great with white zinfandel. Do yourself a favor and make this salad. March 21, 2016 at 5:32pm Reply

  • Amanda: I had this salad for my lunch today. It was so good, I felt like I couldn’t get enough of it! I didn’t have time to fry some wonton strips so I used chinese noodles. The dressing and the crunchiness of everything made this salad amazing. It was so easy to make-I highly recommend it! June 13, 2016 at 12:08pm Reply

    • Jaclyn: I’m so glad you liked it Amanda, thanks for your feedback! June 13, 2016 at 2:10pm Reply

  • Kim: What is the nutritional values for thus recipe? July 12, 2016 at 11:06am Reply

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