Thai Chicken Salad

June 27, 2018

 

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Thai Chicken Salad


  • Yield: 4 servings 1x

Ingredients

Scale

Salad

  • 1 rotisserie chicken, shredded
  • 4 cups chopped romaine lettuce
  • 1 cup shredded red cabbage
  • ⅓ cup grated carrots
  • ¼ cup shelled edamame
  • 1 green onion, thinly sliced
  • 2 ripe avocados, diced
  • ¼ cup cilantro, chopped
  • ¼ cup chow mein noodles, for serving
  • ¼ cup roasted peanuts, chopped for serving

 

Vinaigrette

  • ¼ cup plus 2 tablespoons rice wine vinegar
  • 3 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon soy sauce

Instructions

Preheat oven to 350 degrees F.

 

To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.

 

In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and white pepper; marinate for at least 30 minutes, turning the bag occasionally.

 

Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and juices run clear, about 13-15 minutes. Let cool before dicing into bite-size pieces.

 

To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion, chicken, and avocado. Pour vinaigrette on top of the salad and gently toss to combine. Garnish with cilantro, noodles, and peanuts.

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