Thai Chicken Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy Thai salad with grilled chicken, fresh vegetables, and a spicy peanut dressing made with sriracha and sesame oil. Healthy and satisfying, inspired by Panera's popular version.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.5 pounds chicken breast (see notes for vegetarian)
- 1/2 tablespoon avocado oil (for cooking chicken)
- salt + pepper (to season chicken)
- 8 cups chopped romaine
- 1 large red bell pepper (chopped)
- 1 cup shelled edamame
- 1 cup shredded red cabbage ()
- 2 orange carrots (shredded (I used a vegetable peeler))
- 1/2 cup cashew pieces
- 1 large avocado (sliced)
- wonton toppers (optional)
- 1/3 cup peanut butter
- 3 tablespoons coconut aminos (can sub soy sauce or tamari)
- 2 tablespoons honey (or maple syrup)
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon ginger paste (or 1 teaspoon freshly grated ginger)
- juice of 1 lime
- 2 tablespoons non-dairy milk (or water)
- 1/2 teaspoon Sriracha (optional, for heat)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 689mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1575mg
- Calcium
- 94mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 689MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.