Thai Chicken Salad Recipe
Chargrilled chicken, greens, red onion, carrot, roasted pineapple, red pepper, edamame, wonton strips, cilantro & mint. Peanut satay dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Peanut Satay Dressing
Method
Salad
- 1
Prep chicken
Pat chicken breasts dry. Rub both sides with 1 tablespoon neutral oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let sit at room temperature 10 minutes while you preheat grill or grill pan.
- 2
Chargrill chicken
Preheat a grill or heavy grill pan to medium-high (about 425°F / 220°C). Grill chicken 4–6 minutes per side, until well charred in places and internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice thinly across the grain into strips.
- 3
Roast pineapple
Meanwhile, toss pineapple chunks with remaining 1 tablespoon oil and a pinch of salt. Place on a hot skillet or on the grill and cook 2–4 minutes per side until caramelized and slightly charred. Remove and set aside to cool slightly.
- 4
Assemble base
In a large bowl or serving platter, combine mixed salad greens, sliced red pepper, sliced red onion, carrot, cooked edamame and roasted pineapple. Toss gently to distribute.
- 5
Finish salad
Top salad with sliced chargrilled chicken, wonton strips, chopped cilantro and mint. Season lightly with remaining pinch of salt and pepper if desired. Keep dressing separate until serving to preserve wonton crispness.
Peanut Satay Dressing
- 6
Whisk ingredients: In a medium bowl, combine peanut butter, lime juice, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, chili paste and fish sauce (if using). Whisk while gradually adding warm water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency (about 3–4 tablespoons total). Taste and adjust: add more lime for brightness, more honey for sweetness, or more soy for saltiness.
- 7
If you prefer a thinner dressing, blend briefly in a small blender or use an immersion blender for 10–15 seconds to fully emulsify and smooth any lumps.
- 8
To serve: Drizzle dressing over assembled salad or serve on the side. Toss just before eating so wonton strips remain crispy.