Thai Chicken Salad Recipe
Chargrilled chicken, greens, wonton strips, cucumber, carrot, roasted pineapple, red pepper, edamame, & herb. 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 Ingredients
Method
Preparation Steps
Grill the Chicken
Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Remove from grill and let rest before slicing.
Prepare the Vegetables
While the chicken is resting, slice the cucumber, carrot, and red bell pepper into thin strips. Set aside.
Roast the Pineapple
Cut the pineapple into chunks and roast in a preheated oven at 400°F (200°C) for about 10-15 minutes or until caramelized.
Make the Salad
In a large bowl, combine the mixed greens, sliced cucumber, carrot, red bell pepper, roasted pineapple, edamame, cilantro, and mint.
Add the Chicken
Slice the grilled chicken and add it to the salad. Top with wonton strips.
Dress the Salad
Drizzle with peanut satay dressing to taste and toss gently to combine.
Serve
Serve immediately and enjoy your Thai Chicken Salad!
