thai chicken salad

This salad is sooo easy and sooo delicious - I'm going to be making it all summer long!  The flavours are crisp and bright.  The dressing is the perfect blend of spicy, sweet, savoury and salty.  This one definitely brings back strong memories of Thailand - the combo of toasted peanuts, mint and fish sauce I think.  Anyhow - this is definitely one to add to your meal plan, you won't regret it!

Thai Chicken Salad

  • 1 bag of broccoli slaw (about 3 cups)
  • 1 cup cucumber, sliced into matchsticks
  • 2 cups baby bok choy, chopped
  • 1 red chili pepper, thinly sliced (optional)
  • 1/4 cup chopped mint
  • 1/2 cup toasted peanuts
  • 2-3 chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tbsp peanut butter
  • 1 tbsp honey
  • 1 tsp fish sauce
  • juice from 2 limes
  • 1/2 to 1 tsp red pepper flakes 

Start by cooking the chicken breasts however you like (pan fried, grilled, roasted, etc.).  While the chicken is cooking prep the salad.  Add the broccoli slaw, cucumber, baby bok choy, chili pepper, mint and toasted peanuts in a large bowl and toss together.  Add all of the remain salad dressing ingredients together into a small jar or container with a lid.  Give it a shake to mix it up, then pour over the salad and toss to combine.  Once the chicken is cooked allow it to rest for a minute or two, then slice it against the grain.  Serve the chicken on top of the salad and voilà!  Dinner is ready!

Recipe adapted from Jo Cooks