Thai Chicken Salad with Orange Peanut Dressing

February 7, 2015

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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 bored of them because the options are virtually endless!

Thai Chicken Salad with Orange Peanut Ginger Dressing | Cooking Classy

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 Classy

Thai Chicken Salad with Orange Peanut Dressing

5 from 1 vote

A hearty nutritious salad that's packed with chicken and veggies and finished with such a tasty peanut dressing!

Servings: 4
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

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
Nutrition Facts
Thai Chicken Salad with Orange Peanut Dressing
Amount Per Serving
Calories 615 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 6g38%
Cholesterol 73mg24%
Sodium 636mg28%
Potassium 1585mg45%
Carbohydrates 40g13%
Fiber 10g42%
Sugar 16g18%
Protein 42g84%
Vitamin A 22406IU448%
Vitamin C 68mg82%
Calcium 124mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salad
Cuisine: Thai
Keyword: Peanut Dressing, Thai Salad
Author: Jaclyn