Thai Chicken Salad
Prep Time: 20 minutes | Cook Time: 15 minutes | Serves: 4
How do you get a nutty flavor without the nuts? With sesame seeds! Peanuts are a staple ingredient in Thai food, but you won’t miss them in this crunchy salad topped with a tangy dressing.
Ingredients
Dressing
- 1/4 cup sunflower butter
- 2 teaspoons tahini (sesame seed paste)
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 1 tablespoon coconut aminos
- 3 tablespoons honey
- 1 tablespoon crushed garlic
- 1 tablespoon crushed ginger
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro
Salad
- 1 pound (16 oz) boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 bell pepper
- 1 cucumber
- 4 cups coleslaw mix
- 1 green onion
- 2 teaspoons sesame seeds
Tools
- blender
- measuring cups/spoons
- cutting board
- chef’s knife
- skillet
- serving bowl
- tongs
- In a blender, combine all of the dressing ingredients. Blend on high until smooth.
- Cut the chicken into bite-sized pieces. Sprinkle with salt and pepper.
- Wash your hands, cutting board, and chef's knife after you have finished handling the chicken.
- Heat the olive oil in a skillet over medium-high heat and add the chicken.
- Cook the chicken on all sides, about eight to 10 minutes, or until no longer pink in the center. Set aside.
- Cut the stem off the bell pepper, and then cut down the center. Carefully pull out the seeds and discard. Cut the pepper into small pieces and set aside.
- Slice the cucumber into 1/4-inch (0.6-cm)rounds and set aside.
- To assemble the salad, place the coleslaw mix, bell pepper, cucumber, and chicken in a serving bowl.
- Drizzle half of the dressing over the salad. Toss with tongs to coat all of the ingredients.
- Add more dressing if necessary, then sprinkle with sesame seeds.
- Serve immediately with leftover dressing on the side, if desired.