Thai Chicken Salad Recipe
Grilled chicken with teriyaki glaze, mixed greens, julienne carrots, celery, onions, cucumbers and won ton strips, served with Thai peanut dressing
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Ingredients
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Salad
Teriyaki Glaze & Chicken Seasoning
Thai Peanut Dressing
Method
Teriyaki Glaze & Chicken
- 1
Make teriyaki glaze
In a small saucepan combine 1/4 cup low-sodium soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 1 tsp minced garlic, 1 tsp grated ginger and 1 tsp sesame oil. Bring to a gentle simmer over medium heat, stirring until sugar dissolves (about 2–3 minutes). Mix 1 tsp cornstarch with 1 tsp water to make a slurry, whisk into the simmering sauce and cook 30–45 seconds until slightly thickened. Remove from heat and set aside to cool slightly.
- 2
Prepare chicken
Pat the 1 lb chicken breasts dry and season lightly with 1/4 tsp salt and 1/8 tsp black pepper. If breasts are very thick, butterfly or pound to even thickness (about 3/4 inch). Brush both sides with 1 tsp vegetable oil to prevent sticking.
- 3
Grill and glaze chicken
Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and grill marks appear. During the last 2 minutes of grilling, brush the chicken generously with the teriyaki glaze, turning and glazing again so glaze caramelizes but does not burn. Transfer chicken to a cutting board and let rest 5 minutes, then thinly slice on the bias.
Salad Assembly
- 4
Prepare vegetables: wash and thoroughly dry mixed greens (4 cups). Julienne 1 cup carrots, thinly slice 2 celery stalks, 1/4 cup red onion and 1/2 cup seeded cucumber. Place all prepared vegetables in a large salad bowl or divide among 2–4 serving plates.
- 5
Add chicken and garnishes: Arrange the sliced teriyaki chicken over the greens and vegetables. Sprinkle 1/2 cup wonton strips, 2 tbsp thinly sliced green onions and 2 tbsp cilantro leaves over the salad. Finish with 1 tsp toasted sesame seeds if using.
Thai Peanut Dressing
- 6
Make dressing
In a bowl or jar combine 1/4 cup creamy peanut butter, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp sriracha, 1/2 tsp grated ginger and 1/2 tsp minced garlic. Whisk while adding 2 tbsp warm water a little at a time until the dressing reaches a pourable consistency (about 2 tbsp). Stir in 1 tsp neutral oil if desired for shine and 1/8 tsp salt to taste. Adjust sweetness, acidity or heat as preferred.
- 7
Dress and serve: Drizzle desired amount of the Thai peanut dressing over each salad immediately before serving, or serve dressing on the side. Toss gently to combine if plating family-style. Serve right away so wonton strips remain crisp.