Servings: 2 People
Calories: 320kcal
Ingredients
For the Salad
- 1 Succulent boneless skinless chicken breast
- 1/4 Cup of coarsely chopped fresh cilantro
- 4 Cups of vibrant mixed salad greens
- 1/2 Cup of finely shredded ruby-red cabbage
- 1/2 tablespoon Light and aromatic vegetable oil
- 1/4 Cup of fragrant handpicked mint leaves
- 1 Green onion thinly sliced for a touch of mild oniony goodness
- Salt and freshly ground black pepper to awaken the flavors
- 1/2 Red bell pepper thinly sliced for a burst of color
- 1/4 Cup of crunchy roasted peanuts finely chopped
- 1/2 Cup of julienne-cut sun-kissed carrots
For the Peanut Dressing:
- 2 Tablespoons of velvety creamy peanut butter
- 1 Tablespoon of premium soy sauce
- 1/4 Teaspoon of grated fresh ginger for a zesty kick
- 1 Tablespoon of golden honey from local bees
- 1 Tablespoon of pure water to achieve the desired dressing consistency
- 1/2 Clove of garlic minced for a hint of pungency
- 1.5 Tablespoons of aged rice vinegar
- 1/2 Tablespoon of freshly squeezed lime juice
Instructions
For the Salad:
Prepare and Season the Chicken:
- Season the boneless, skinless chicken breast with salt and freshly ground black pepper.
Cook the Chicken:
- In a pan, heat the light and aromatic vegetable oil over medium-high heat.
- Cook the chicken breast until it’s fully cooked and has a golden brown exterior. Allow it to cool, then slice it into thin strips.
Assemble the Salad:
- In a large bowl, combine the mixed salad greens, shredded cabbage, julienne-cut carrots, sliced red bell pepper, chopped cilantro, mint leaves, chopped peanuts, and sliced green onion.
Add Chicken:
- Gently place the sliced and cooked chicken on top of the salad.
For the Peanut Dressing:
Prepare the Dressing:
- In a separate bowl, whisk together creamy peanut butter, rice vinegar, soy sauce, honey, lime juice, minced garlic, and grated fresh ginger.
- Add pure water to achieve the desired dressing consistency. Adjust the sweetness or acidity according to your taste.
Drizzle Dressing:
- Drizzle the prepared peanut dressing over the assembled salad.
Toss and Serve:
- Gently toss the salad to coat all ingredients with the peanut dressing.
Serve:
- Divide the Cheesecake Factory-inspired Thai Chicken Salad onto individual plates.
Notes
• To make this recipe gluten-free, make sure you use gluten-free soy sauce.
• The roasted peanuts can be replaced with cashews, if desired.
• If you don’t have edamame, you can use cooked chickpeas instead.
• To save time, you can use pre-cooked chicken.
• For a spicy kick, add a pinch of red pepper flakes to the dressing.
• If you don’t want to use peanut butter, you can use almond butter instead.
Nutrition
Calories: 320kcal
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