August 11, 2021

Thai Inspired Chicken Salad

Salads have always been a go-to for me during the summer. Now that we live in Louisiana, and it’s so hot, I love salad even more. This Thai-inspired chicken salad has become a favorite of mine, and I’ve added it into the monthly meal rotation. The chicken is grilled and thinly sliced to be placed on top of the salad. The star of this recipe is definitely the salad dressing. It’s got a peanut sauce vibe to it; it’s a little bit spicy and a little sweet. This will be a dressing you will want to keep on hand in the refrigerator at all times. Because of the almond butter, the salad dressing will set up when refrigerated, so add 1-2 tablespoons of hot water before using it to get it to return to a salad dressing consistency.

Thai Inspired Chicken Salad

This salad has so much flavor and is delicious. It's Whole30 and Paleo compatible and makes a fun summer meal.





  • 5oz salad greens
  • 1/4 C sliced almonds, toasted
  • 1 green onion, thinly sliced
  • 1-10oz can mandarin oranges (packed in juice, not syrup)
  • 1/4 C cilantro leaves
  • 1 red bell pepper, 1/4 inch thick slices
  • 1/2 C shredded carrots
  • 2oz alfalfa sprouts
  • 2 chicken breasts (about 1 lb.)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • Thai inspired salad dressing (recipe below)

Thai Inspired Salad Dressing

  • 1 garlic clove, minced
  • 1/4 tsp ground ginger
  • 2 T cilantro leaves
  • 2 T coconut aminos
  • 1/4 C creamy almond butter (no salt, the only ingredient is almonds)
  • 2 pitted dates, soaked in hot water for 15 minutes
  • 1 tsp red curry paste
  • 3 T avocado oil
  • 2 T rice vinegar
  • 1 tsp sesame oil
  • 1 T lime juice
  • 1/4 tsp sea salt
  • 1-2 T hot water

  1. Sprinkle 1/2 teaspoon of sea salt and 1/4 teaspoon of pepper on both sides of the chicken breasts and grill the chicken until fully cooked and no longer pink.
  2. Place all the salad dressing ingredients into a high-speed blender or jar wide enough to fit an immersion blender.
  3. Blend everything until it’s fully combined.
  4. In a large bowl, toss the salad greens, green onion, mandarin oranges, 1/4 cup of cilantro, bell pepper, and shredded carrots. Make sure everything is thoroughly combined and divide between two bowls.
  5. Top each salad with almonds, alfalfa sprouts, and sliced chicken breast. Drizzle the dressing over the salads and serve with additional dressing on the side.


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