Thai Chicken Salad with Spicy Peanut Dressing

I was going through Teleserye Pinoy’s archive a few days ago when I realized I have over 300-plus recipes here and not one is for a good old tossed salad. What better way to correct that than with this Thai chicken salad with spicy peanut dressing?

I ain’t gonna lie, this is not your diet-savvy, waist-friendly salad variety. With loads of moist chicken pieces, chopped peanuts, fried wonton strips and a rich dressing, it’s everything indulgent. But boy, oh boy, is it worth each and every extra pound! The slightly sweet, mildly spicy, totally creamy peanut sauce is so so good, I can eat it with a spoon. Toss with colorful veggies just until they’re moistened and you have amazing texture and flavor that’s like a party in your mouth at every bite.

Ingredients

For the Salad

  • 4 boneless chicken breast 4 oz. each
  • salt and pepper to taste
  • 1 wonton wrappers 12 oz. package, sliced into thin strips
  • 1 cup oil
  • 1 Romaine lettuce heart chopped
  • ½ head cabbage shredded
  • ¼ head red cabbage shredded
  • 1 large carrot peeled and shredded
  • ½ red bell pepper seeded and chopped
  • 2 green onions chopped
  • ¼ cup peanuts chopped

For the Spicy Peanut Dressing

  • 3 tablespoons smooth peanut butter
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh ginger finely grated
  • 1 clove garlic finely-minced
  • ½ teaspoon Sriracha sauce
  • juice of 1 lemon
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil
  • 3 tablespoons canola oil

Instructions

  • In a heavy-bottomed pot over medium heat, place chicken in a single layer and enough water to cover. Add salt and pepper to taste. Bring to a boil and then reduce heat to barely a simmer. Cover and continue to simmer for about 10 minutes. Turn off heat and allow chicken to completely cook in hot water for about 15 to 20 minutes. Remove chicken from liquid, and refrigerate to completely cool. Cut into 1 inch cubes.
  • In skillet over medium heat, heat oil. Add wonton strips and cook for about 1 to 2 minutes or until golden and crisp. Remove from pan and drain on paper towels. Set aside.
  • In a large bowl, combine chicken, lettuce, cabbage, red cabbage, carrots, bell pepper and green onions.
  • When ready to serve, add peanut dressing and gently toss to combine. Top with fried wontons and peanuts.

For the Spicy Peanut Dressing

  • With hands, squeeze ginger to extract juice.
  • In a bowl, combine peanut butter, vinegar, garlic, Sriracha sauce, ginger juice, lemon juice, soy sauce, honey, sugar, sesame oil and canola oil. Whisk together until well-blended and smooth.

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