Crunchy Thai Salad

Name: Crunchy Thai Salad
Cuisine: Asian, Thai
Ingredients: 2 lbs boneless skinless chicken breasts; 2 tbsp olive oil; 2 tbsp minced garlic; 1 tbsp soy sauce; 1.5 tsp salt; 1 cup loosely packed fresh cilantro; .5 cup vegetable oil; .25 cup chopped red bell pepper; 2 tbsp honey; 2 tbsp white vinegar; 2 tbsp lime juice; 2 tsp dijon; 1 tsp Dark sesame oil; 2 tsp minced fresh ginger; 1 tsp salt; .25 tsp pepper; .25 cup creamy peanut butter; 2 tbsp hot water; 2 tbsp seasoned rice vinegar; 2 tbsp vegetable oil; 2 tbsp honey; 2 tbsp packed brown sugar; 4 tsp soy sauce; .5 tsp salt; .24 tsp pepper; Crispy fried noodles; Fried wonton strips; 1 head Napa cabbage, small; 1 small head red cabbage; 1 cup shredded carrot

4 steps

Updated at: Sun, 29 Jun 2025 00:33:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1034.5 kcal (52%)

Total Fat67.3 g (96%)

Carbs59.5 g (23%)

Sugars28.6 g (32%)

Protein57.9 g (116%)

Sodium1874.6 mg (94%)

Fiber14.1 g (51%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

For chicken, preheat oven to 350. Line baking sheet with foil. Pound chicken to 1/2 inch thickness. Whisk oil, garlic, 1 tbsp soy sauce and 1.5 tsp salt together; rub all over chicken. Bake about 20 minutes or until no longer pink in the center.

Step 2

For cilantro dressing, combine ingredients into a blender and blend until smooth.

Step 3

For peanut dressing, whisk ingredients together in a small bowl until smooth

Step 4

Combine bother cabbages, carrots, green onions, cucumber, cilantro, edamame and peanuts. Add cilantro dressing and toss to coat. Add chicken, stir gently to coat. Divide and top with fried noodles, wonton strips, and avocado. Drizzle with peanut dressing.