Thai Peanut Chicken Salad
Prep
15m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Salad
| 4 cups field greens |
| 2 medium chicken breasts, grilled and diced |
| 2 vine ripened tomatoes, diced |
| 1/2 cucumber, seeded and diced |
| 1 med sweet carrots, peeled and shredded |
| 1/2 cup fried wonton skins |
| 4 Tbs Thai peanut dressing |
| salt and pepper to taste |
| crushed peanuts for topping |
Thai Peanut Dressing
| 1/2 cup low-sodium soy sauce |
| 1/4 cup peanut oil |
| 3 Tbs extra xhunky peanut butter |
| 2 Tbs fresh lemon juice |
| 4 Tbs rice wine vinegar |
| 2 tsp fresh garlic, minced |
| 1 tsp fresh ginger, minced |
| 1/2 tsp crushed red pepper |
| 2 Tbs fresh cilantro, chopped |
Thai Peanut Chicken Salad Directions
- For the salad, Rinse and dry field greens
- In a large mixing bowl, toss all the ingredients and arrange on a salad plate. Top with crushed peants.
- For the dressing, in a medium-sized bowl, mix all the ingredients together, except for the peanut oil.
- Slowly drizzle the peanut oil into the rest of the ingredients, whisking to incorporate all ingredients and the dressing becomes smooth.
- Pour over the salad
Notes
This salad can also be made into a wrap!
Nutrition facts
Per Serving
| Kcal: | 769 kcal |
| Fibers (g): | 20.2g |
| Sodium (mg): | 2613mg |
| Carbs: | 64.2g |
| Sugar (g): | 22.4g |
| Fat: | 38.6g |
| Saturated fat (g): | 6.7g |
| Cholesterol: | 68mg |
| Proteins: | 42.6g |
