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Thai Chicken Salad

 Thai Chicken Salad
Carrie Hickam’s family in San Jose, California can’t seem to get enough of her fresh, colorful stir-fry salad with its spicy-sweet Asian flair. “They ask for it over and over,” she reports. CARRIE’S TIP: “I like to round out this easy dinner with a crusty loaf of sourdough bread.”
6 ServingsPrep/Total Time: 25 min.


  • 1 pound boneless skinless chicken breasts, thinly sliced
  • 1 tablespoon canola oil
  • 2 medium carrots, sliced
  • 1 medium sweet red pepper, chopped
  • 1 package (10 ounces) fresh spinach, torn
  • 1/2 cup chopped green onions
  • 1/2 cup minced fresh cilantro
  • 1/3 cup creamy peanut butter
  • 1/4 cup water
  • 3 tablespoons rice vinegar
  • 2 tablespoons canola oil
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1-1/2 teaspoons minced garlic
  • 1/4 teaspoon salt


  • In a large skillet or wok, stir-fry chicken in oil until no longer
  • pink. Remove and keep warm. In the same pan, stir-fry carrots and
  • red pepper for 5-6 minutes or until crisp-tender.
  • In a large serving bowl, combine the spinach, onions and cilantro;
  • set aside.
  • In a blender, combine the dressing ingredients; cover and process

2 of 2

Thai Chicken Salad (continued)

Directions (continued)

  • until blended. Add chicken, carrots, red pepper and dressing to
  • spinach mixture; toss to coat.
  • Yield: 6 servings.
Nutritional Facts: 1 serving (2 cups) equals 265 calories, 16 g fat (3 g saturated fat), 42 mg cholesterol, 402 mg sodium, 11 g carbohydrate, 3 g fiber, 21 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.