Thai Salad With Chicken

Thai Salad With Chicken and Lime Peanut Dressing

As I was craving for Thai cuisine and lacking the ingredients to make a pad gra prow, I opted for a flavorful Thai salad with chicken instead.

I yearned for Thai food, but I did have limes, cilantro, and avocados (I also needed guacamole, which I was never satisfied with). We need to buy more avocados immediately. To learn self-discipline in the face of my insatiable hunger). My search for a quick and easy Thai-inspired supper had begun.

This is the Thai salad I ordered. Lime, peanut, ginger, garlic, green onion, and cilantro appearing in the dressing, which is full of flavor. The abundance of colorful veggies gives this dish its vibrant appearance. Additionally, it’s good for your health. That’s incredible!

Adding the chicken and avocado makes this Thai chicken salad a complete meal. The food was excellent.


For the salad:

  • ½ head of cabbage(shredded)
  • 4 carrots (shredded)
  • 1 small red onion (sliced thinly)
  • 1 cucumber (cut into matchsticks)
  • 2 ribs of celery (sliced thinly)
  • 1 ½ cups of frozen shelled edamame
  • 2 pcs. of boneless skinless chicken breasts
  • salt & pepper
  • olive oil (for cooking the chicken)
  • 1 avocado
  • ½ cup of roasted peanuts (chopped)

For the dressing:

  • 3 tbsp. of olive oil
  • 1 1/2 tsp. of sesame oil
  • 2-3 tbsp. of peanut butter
  • 2 1/2 tbsp. of soy sauce
  • 3 cloves of garlic
  • 1 tsp. of minced (ginger)
  • 1 lime (juiced and zested)
  • 2 scallions
  • 2/3 cup of cilantro


  1. First, get the vegetables ready to go. Tear the cabbage and carrots into small pieces (if you have a food processor, use the slicing blade for the cabbage and the shredding blade for the carrots). As a backup, you can always use a knife to sever them. Prepare a vegetable platter by slicing an onion, a cucumber, and a celery stalk. Collect the vegetables and place them in a basin.
  2. Put some ice and cold water in a big bowl. Then, boil a small saucepan for 90 seconds, add the edamame, and drain. Put the cooked edamame into the ice water to give it a jolt. Drain and mix with the rest of the salad’s ingredients.
  3. Cut it in half lengthwise to obtain two thinner pieces from each chicken breast. Because of this, the chicken will be ready to eat in less time. Make sure to salt and pepper the chicken before cooking.
  4. Sear the chicken for a few minutes in hot olive oil on each side, then cook for another few minutes to ensure they are well done. Put off to the side.
  5. To prepare, place all the dressing ingredients in a food processor and blend until smooth (or chop everything up by hand and whisk it together in a bowl).
  6. Sprinkle the salad with the chicken, avocado, and roasted peanuts, then drizzle some of the dressing.

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