Description
A vibrant and flavorful Thai chicken salad featuring grilled soy-ginger marinated chicken served over fresh romaine, crunchy vegetables, and crispy wonton crisps, all tossed with a creamy, tangy peanut dressing.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 1/3 cup soy sauce
- 1 inch fresh ginger, peeled and minced
For the Dressing:
- 2 cloves garlic, minced
- ½ teaspoon minced hot pepper
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- ½ teaspoon fish sauce
- 1/4 cup peanut butter
- ¼ cup water
For the Salad:
- 4 cups romaine lettuce
- 1 cup cooked and shelled edamame
- 1 cup shredded cabbage
- 1 cup shredded carrots
- ¾ cup wonton crisps or chow mein noodles
Instructions
- Marinate the Chicken: Whisk together 1/3 cup soy sauce and minced ginger in a small bowl. Place the chicken breasts in this marinade and refrigerate for about one hour to infuse flavor.
- Grill the Chicken: Preheat a grill for direct medium-high heat. Remove the chicken from the marinade and grill each side for 5 to 8 minutes or until the chicken is fully cooked and juices run clear.
- Prepare the Dressing: In a small bowl, combine minced garlic, minced hot pepper, 2 tablespoons soy sauce, 2 tablespoons vinegar, 1 tablespoon sugar, 1 tablespoon fresh lime juice, 1 tablespoon olive oil, and ½ teaspoon fish sauce. Whisk until smooth, then add 1/4 cup peanut butter and ¼ cup water, whisking again until creamy and well combined.
- Assemble the Salad: Divide the romaine lettuce, cooked edamame, shredded cabbage, and shredded carrots evenly into 4 servings. Top each salad with slices of grilled chicken and drizzle with the prepared peanut dressing. Garnish with wonton crisps or chow mein noodles for a satisfying crunch.
Notes
- Marinating the chicken for at least one hour ensures maximum flavor infusion.
- Adjust the amount of hot pepper in the dressing to control the spice level.
- For a vegetarian version, substitute grilled tofu for the chicken and use tamari instead of fish sauce.
- Wonton crisps can be substituted with crunchy nuts like roasted peanuts for added texture.
- This salad is best served fresh to maintain the crispness of the vegetables and wonton crisps.
