Thai Chicken Salad with Orange Peanut Dressing

Thai Chicken Salad with Orange Peanut Dressing

I am all about the salads this month, can you tell? I love them lately because generally they are healthy and pretty easy to make, and they are incredibly versatile. So even if you are having a salad nearly every day for dinner you don’t need to get board of them because the options are virtually endless!

Today I made this delicious salad which has a thai flare but it’s not so authentic that if you are new to thai flavors you won’t just toss it (thai flavors can be hard for me sometimes because of the fish sauce in some of it). This one sticks with pretty basic ingredients and the dressing is amazing! You’ll love all the variation in this salad with it’s bright flavors, creamy dressing and all of that irresistible crunch. And the way the peanut butter and cashews pair with these specific veggies is so tasty.

Ingredients

  • 1/2 cup creamy peanut butter
  • 2 tsp orange zest
  • 1/2 cup freshly squeezed orange juice
  • 2 Tbsp rice vinegar
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp peeled and grated ginger
  • 1 Tbsp packed brown sugar
  • 1 small clove garlic
  • Salt to taste
  • 1/4 tsp red pepper flakes, more or less to taste
  • 1 lb boneless skilled chicken breasts, grilled and sliced
  • 1 large head romain lettuce, chopped
  • 3 carrots, peeled and chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 cup frozen shelled edamame, thawed
  • 2/3 cup salted cashews, roughly chopped
  • 1 cup wonton strips
  • 1/4 cup cilantro leaves
  • White and black sesame seeds, for garnish (optional)
Read the whole recipe on Cooking Classy