Thai Chicken Salad with Orange Peanut Dressing
Thai Chicken Salad with Orange Peanut Dressing
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)
Dressing
Salad
Directions
- For the dressing:
- Add all dressing ingredients to a blender, except red pepper flakes, pulse until ginger and garlic are finely minced. Season with salt to taste and add red pepper flakes and pulse just to stir in. Pour into an airtight container and chill until ready to serve.
- For the salad:
- Add all salad ingredients to a large salad bowl, pour dressing over and toss to evenly coat. Serve immediately.
- *If you want it a slightly thicker dressing use 2 Tbsp less orange juice.
- Recipe source: dressing inspired by Whole Foods
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