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Thai Chicken Salad Recipe

Name: Palmer Alehouses Thai Chicken Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups romaine lettuce; 2 pieces grilled chicken breast, sliced; 1 cup red bell pepper, thinly sliced; 0.5 cup yellow or orange bell pepper, thinly sliced; 0.25 cup red onion, thinly sliced; 1 cup bean sprouts; 0.75 cup crispy Asian (fried) noodles or chow mein noodles; 1 tablespoons sesame seeds, toasted; 0.25 cup fresh cilantro leaves (optional); 4 pieces lime wedges (for serving); 0.5 cup creamy peanut butter (natural or smooth); 3 tablespoons soy sauce (or tamari); 2 tablespoons rice vinegar; 2 tablespoons fresh lime juice; 1 tablespoon honey or brown sugar; 1 teaspoons sesame oil; 1 teaspoons fresh ginger, grated; 1 cloves garlic, minced; 1 teaspoons Sriracha or chili garlic sauce (adjust to taste); 3 tablespoons warm water (to thin); 1 tablespoons neutral oil (vegetable or canola) or light olive oil; 2 pieces boneless skinless chicken breasts; 1.5 tablespoons soy sauce; 1 tablespoons lime juice; 1 teaspoons honey; 1 cloves garlic, minced; 0.25 teaspoons black pepper; 1 teaspoons vegetable oil

Inspired by Palmer Alehouse

Time40m

Serves4

Chopped romaine tossed in our house-made Thai peanut dressing with grilled chicken breast, peppers, red onion, bean sprouts, sesame seeds, and Asian noodles.

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Ingredients

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Salad

6 cups Romaine lettuce

2 pieces grilled chicken breast, sliced

1 cup red bell pepper, thinly sliced

1/2 cup yellow or orange bell pepper, thinly sliced

1/4 cup Red onion, thinly sliced

1 cup Bean sprouts

3/4 cup crispy Asian (fried) noodles or chow mein noodles

1 tablespoons Sesame seeds, toasted

1/4 cup fresh cilantro leaves (optional)

4 pieces Lime wedges (for serving)

Thai Peanut Dressing

1/2 cup creamy peanut butter (natural or smooth)

3 tablespoons soy sauce (or tamari)

2 tablespoons Rice vinegar

2 tablespoons Fresh lime juice

1 tablespoon honey or brown sugar

1 teaspoons Toasted sesame oil

1 teaspoons Fresh ginger, grated

1 cloves Garlic, minced

1 teaspoons Sriracha or chili garlic sauce (adjust to taste)

3 tablespoons warm water (to thin)

1 tablespoons neutral oil (vegetable or canola) or light olive oil

Chicken Marinade (for grilling)

2 pieces boneless skinless chicken breasts

1 1/2 tablespoons Aged soy sauce

1 tablespoons ReaLime juice

1 teaspoons Honey

1 cloves Garlic, minced

1/4 teaspoons black pepper

1 teaspoons Tuscany sunflower oil

Method

Chicken Marinade and Grill

Marinate chicken

In a shallow bowl or resealable bag combine 1.5 Tbsp soy sauce, 1 Tbsp lime juice, 1 tsp honey, 1 minced garlic clove, 1 tsp vegetable oil and 1/4 tsp black pepper. Add the 2 chicken breasts and turn to coat. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Grill chicken

Preheat a grill or grill pan over medium-high heat and oil the grates. Remove chicken from marinade and discard marinade. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain.

Peanut Dressing

Combine dressing

In a medium bowl or jar whisk together 1/2 cup creamy peanut butter, 3 Tbsp soy sauce, 2 Tbsp rice vinegar, 2 Tbsp fresh lime juice, 1 Tbsp honey (or brown sugar), 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 minced garlic clove and 1 tsp Sriracha. The mixture will be thick.

Adjust consistency

Slowly whisk in up to 3 Tbsp warm water, 1 Tbsp neutral oil, until the dressing reaches a smooth, pourable consistency that will coat salad greens (you may need slightly more or less water). Taste and adjust seasoning: add a pinch more salt or 1/2 tsp soy sauce for saltiness, extra lime for acidity, or more Sriracha for heat.

Assemble Salad

Prepare vegetables: chop or roughly slice romaine into bite-size pieces to measure 6 cups. Thinly slice red and yellow bell peppers and 1/4 cup red onion. Rinse and drain 1 cup bean sprouts. Toast 1 tablespoon sesame seeds in a small dry skillet over medium heat, stirring, 1–2 minutes until fragrant and lightly golden; remove from heat to avoid burning.

Toss salad components: In a large bowl combine the chopped romaine, sliced red and yellow peppers, red onion, and bean sprouts. Add 3/4 cup crispy Asian noodles and 1/4 cup cilantro leaves if using.

Dress and finish: Pour half the Thai peanut dressing over the salad (reserve the rest for diners to add more as desired). Toss gently to coat evenly. Arrange sliced grilled chicken over the top. Sprinkle toasted sesame seeds and additional crispy noodles on top for crunch. Serve immediately with lime wedges on the side.

Serving suggestion and storage: Serves 4. Leftover dressing keeps refrigerated in an airtight container for up to 5 days. Store grilled sliced chicken separately and reheat gently or serve cold atop the salad.