
By Simple Skillet
Hot Thai Chicken Salad
7 steps
Prep:15minCook:40min
Life hack for people who don’t like salads (or prefer cooked veggies): make hot salad instead! This warm version of a Thai chicken salad is to die for - even my boyfriend wanted seconds.
Updated at: Thu, 17 Aug 2023 11:32:19 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
28
High
Nutrition per serving
Calories725.2 kcal (36%)
Total Fat36.4 g (52%)
Carbs65.6 g (25%)
Sugars19.5 g (22%)
Protein37.7 g (75%)
Sodium1140.7 mg (57%)
Fiber13.7 g (49%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
For the hot salad:
![- [ ] 2 cups Kale, chopped](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764897/graph/fooddb/3fd0929b3c072e224ddbe00db37fbe8d.jpg)
2 cupsKale
chopped
![- [ ] 1/2 head of Cabbage, chopped](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764654/graph/fooddb/7a787dec8ca95603971069599e5f4e8c.jpg)
0.5 headCabbage
chopped
![- [ ] 1 cup Edamame](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1570185230/custom_upload/d7bb818b23e1e6b272bfe197400a78e9.jpg)
1 cupEdamame
![- [ ] 1 cup Shredded carrot](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1552312211/custom_upload/1031eaaf8321d585f99b147587fedcef.jpg)
1 cupcarrot
Shredded
![- [ ] 5 mini Bell peppers](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764628/graph/fooddb/5da118d0507bdd685df53a9917cc334b.jpg)
5mini Bell peppers

¾ cupquinoa
![- [ ] 1 tsp sesame oil](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764684/graph/fooddb/0a15cb596f106a0eabc036b2352602e9.jpg)
1 tspsesame oil
![- [ ] 2 Chicken thighs (or breasts)](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1552312226/custom_upload/15515255320a50186fd1511d3e031438.jpg)
2Chicken thighs
or breasts
For the Thai peanut sauce:
Instructions
Step 1
Preheat oven to 450°

Step 2

Cut the kale and the cabbage as shown in the picture above. Transfer each onto its own baking tray. Drizzle with olive oil and salt and pepper to taste

Step 3
Bake the cabbage for 15 min. Then add the tray of kale in, and bake both for 5 more min.

Step 4
Once the cabbage is in the oven, start cooking the quinoa according to the instructions on your package. Once ready, pour the cooked quinoa onto a baking tray (I used the kale tray after removing the kale). Drizzle olive oil and a teaspoon of sesame oil, and use a spatula to make sure it’s evenly coated. Bake at 375° for 20 min


Step 5
In a skillet over medium heat, sauté the carrots and bell peppers for 2 min. Add in the chicken and cook for 6-8 minutes. In the last 2 minutes of the chicken cooking, add in your edamame.

Step 6
While the chicken is on the stove, make the Thai peanut sauce by combining all the ingredients and whisking until smooth

Step 7
Add all the ingredients in a bowl, other than quinoa. Pour dressing. Mix. Add quinoa. Mix again. Serve hot!

Notes
45 liked
8 disliked
Delicious
Makes leftovers
Go-to
Spicy
Fresh