Thai Chicken Salad

I’m kind of an entree salad junkie as many of you may know. The Hubs kind of gets bent out of shape when he calls to ask me what’s for dinner and I say “salad”. I love a big entree salad piled high with nuts and eggs and tons of fresh veggies. The Hubs would really prefer a slab of meat.

With this salad we were able to reach a compromise. We both love thai food and thai flavors, and this salad is very slab-of-meat friendly. In the healthiest possible way of course!

Recently, Cooking Light magazine (my all time favorite!) asked me to join their bloggers connection program. Of course I said yes since MOST of the recipes I post are Cooking Light recipes or inspired by Cooking Light recipes. Its already a force of habit for me to pick up the latest issue, flag all the recipes I want to try, make them one by one, then share them with all of you! This salad is one of those recipes, and one I flagged even before I was contacted by them! I substituted chicken for the steak since that’s what I had on hand (although I think The Hubs would have preferred steak) and its tasted so delicious and FRESH! Here’s a tip: using fresh herbs like basil and mint in salads really takes them to the next level and gives them an incredibly fresh pop of flavor. I grow all my own herbs in my backyard (except cilantro which is the bane of my gardening existence) which makes everything even more flavorful because I know the care that was taken in the growing process.

Thai Chicken Salad recipe from Cooking Light 

  • Cooking spray
  • 1 lb of boneless, skinless chicken breasts
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup fresh lime juice 
  • 1 tablespoon brown sugar
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 1/2 cups thinly sliced red cabbage
  • 1 1/4 cups fresh bean sprouts
  • 3/4 cup julienne-cut carrots 
  • 1/3 cup fresh mint leaves
  • 1/3 cup fresh cilantro leaves
  • 1/3 cup fresh basil leaves
  1. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
  2. Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.
  3. Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.

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