Healthy Dinner: Delicious Thai Chicken Salad Recipe 

There’s reason to think that healthy meals have to be boring. With fresh veggies, succulent chicken, and a spicy dressing, this Thai Chicken Salad recipe has more than enough flavor for all your taste buds. Since most of the ingredients can be made ahead time and stored in the refrigerator, this is the perfect pick for a quick summer meal. Give it a try next time you need to shake up your lunch routine. 

Healthy Dinner: Delicious Thai Chicken Salad

Image Via: Pinch of Yum

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Prep Time: 80 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients:

For Chicken:

4 boneless, skinless chicken breasts

2 garlic cloves, minced

¼ cup creamy peanut butter

¼ cup orange juice

2 teaspoons soy sauce

1 tablespoon vinegar

1 tablespoon lime juice

1 teaspoon grated ginger

 

For Salad:

1 package pre-shredded coleslaw mix

1 bell pepper, sliced

1 avocado, cubed

½ cup edamame, thawed, if frozen

½ cup peanuts

2 tablespoons fresh cilantro, chopped

2 tablespoons scallions, sliced

 

For Dressing:

1 clove garlic, minced

½  cup soy sauce

½ cup vinegar

¼ cup honey

¼ cup olive oil

1 teaspoon grated ginger

½ teaspoon red pepper flakes

Image Via: Nature Box

 

Preparation:

1. In a small bowl, stir together the marinade ingredients.
2. Place the chicken between two layers of plastic wrap and pound to an even thickness. Season the chicken breasts thoroughly with salt and pepper.
3. Combine the chicken and marinade in a freezer bag. Refrigerate for at least an hour up to over night.
4. While the chicken marinades, whisk together the garlic, soy sauce, vinegar, honey, olive oil, lime juice and ginger to create the dressing. Store it in an airtight container and refrigerate.
5. When you’re ready to make the salad, preheat the grill to medium high.
6. Cook the chicken breasts for 3-4 minutes on each side or until the chicken’s internal temperature reads 165 degrees F and is completely cooked through.
7. Meanwhile, heat a dry pan and lightly toast the peanuts and edamame, tossing occasionally so they don’t burn.
8. When the chicken is cooked, let it rest for 5 minutes.
9. While it rests, cube the avocado. Chop the pepper and cilantro. Thinly slice the scallions.
10. Assemble the salad by combining the vegetables, chicken, and nuts in a big bowl. Toss everything with dressing to coat.

What makes this recipe even better is the fact that all of the components can be repurposed into other meals later in the week. The leftover dressing makes a tasty ready-made steak marinade. Mix up the veggies in a quick slaw on taco night.  Pack the chicken in the kids’ lunch boxes with soy sauce for dipping. Use this Thai Chicken Salad recipe to help you eat healthy meals all week long.

Check out more healthy recipes on Stagetecture.