Recipe of Speedy Chicken Salad With Thai Dressing

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a special dish, Chicken Salad With Thai Dressing. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Chicken Salad With Thai Dressing Recipe. Keto/low carb/sugar free/gluten free option too. #chickensalad #quicksalad #thaisalad #thaidressing #peanutdressing #rotisseriechicken #lunch #lowcarb #keto. A thai chicken salad with big flavours!

You can have Chicken Salad With Thai Dressing using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken Salad With Thai Dressing

1. Take of Salad Ingredients:.
2. Prepare 3 heads of romaine lettuce.
3. You need 1/2 head of red cabbage.
4. It’s 2 of oranges.
5. You need 2 of skinless chicken breast.
6. Take 1 tbs of oil.
7. You need of garlic salt.
8. Make ready of white pepper.
9. Prepare 1/3 cups of (or as you desire) toasted almond.
10. Prepare of Thai dressing Ingredients:.
11. Take 1 tbs of fish sauce.
12. Take 2 tbs of lime juice.
13. You need 2 tsp of sugar.
14. You need 2 of thinly sliced shallot.
15. Prepare 1 clove of grated garlic.
16. You need 1 of red chili, minced.
17. It’s 1/2 inch of grated ginger.

Substitutions: Feel free to swap the scallions with red onions.You can also use a clove of minced garlic instead of the garlic powder if you prefer.Thai Chicken Salad Meets Green Papaya.I first made this recipe when we were living in the Philippines, so I used a green papaya because I HAD ACCESS TO Thai Chicken Salad Assembly: Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated.

Chicken Salad With Thai Dressing instructions

1. Pour together all Thai dressing ingredients into one container, shake them, and set aside..
2. Wash and clean your veggies and cut them all including your oranges. Set aside..
3. Prepare your chicken by marinating them with garlic salt and pepper or any seasoning that you like, let it sit about 15 minutes..
4. Prepare non stick pan and add about 1 tbs of oil. Sizzle the chicken breast about 3 minutes each side, or turn a bit brown, and continue to bake them inside the oven about 10 minutes with the temperature 375°F or 190°C. Flip the chicken breast after first 5 minutes..
5. Prepare your salad bowl, add the veggies, oranges, and the toasted almond, stir them well along with the dressing..
6. Add your salad on plate, continue with the sliced chicken breast on top. Pour your dressing and ready to be served..

Toss until all the leaves are evenly coated.Want to make this a spicy Thai chicken salad?Try adding some crushed red pepper flakes, cut-up fresh Thai chilis, or some sriracha sauce to the dressing.

This Thai Chicken Salad starts with crunchy, thinly sliced purple and green cabbage.This gives it the signature crunch and holds up against the creamy The Thai peanut dressing is so easy to whip up in a blender!It is made with creamy peanut butter, rice vinegar, oil, honey, sugar, ginger, garlic, soy.Home » Recipes » Appetizers & Salads.Thai Chicken Salad with Orange Peanut Dressing.