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Thai Chicken Veggie Salad with Peanut Dressing

This loaded chicken salad is full of Thai flavors the whole family is sure to love.
Prep Time15 mins
Total Time15 mins
Course: Main Course, Salad
Cuisine: American, Thailand
Keyword: dairy-free, High Protein, Low-Carb, Quick and Easy
Servings: 4 people
Calories: 311kcal
Author: Chef Sallie

Ingredients

  • 1 tablespoon creamy peanut butter
  • 1/4 cup hoisin sauce
  • 2 teaspoon sriracha
  • 1 tablespoon ginger fresh, minced
  • 1/4 cup soy sauce low-sodium
  • 1/4 cup orange juice no sugar added
  • 1 teaspoon sesame oil
  • 2 cups romaine lettuce chopped
  • 2 cups baby spinach
  • 3 carrots medium, peeled and sliced thin
  • 1 cup snap peas halved
  • 1/2 cup radishes sliced thing
  • 1/4 cup cucumber sliced thin
  • 4 boneless and skinless chicken breasts cooked and sliced thin
  • 1/4 cup peanuts chopped
  • 1/4 cup green onion chopped
  • 2 tablespoons cilantro fresh, chopped
  • 2 tablespoons parsley fresh, chopped

Instructions

  • In a mixing bowl, combine the peanut butter, hoisin, sriracha, ginger, orange juice, and sesame oil. Whisk until smooth and set aside.
  • Toss romaine and baby spinach together in a large bowl with sliced carrots, sugar snap peas, radishes, and cucumber slices. Divide between 4 plates and top with sliced chicken breast.
  • Top with peanut dressing, chopped peanuts, green onions, cilantro and mint.

Nutrition

Serving: 1cup | Calories: 311kcal | Carbohydrates: 22g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1068mg | Potassium: 1003mg | Fiber: 5g | Sugar: 11g | Vitamin A: 11672IU | Vitamin C: 39mg | Calcium: 83mg | Iron: 3mg |
SmartPoints (Freestyle): 4