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Thai Peanut Chicken Salad Wraps

Thai Peanut Chicken Salad is a fresh, slightly sweet Asian chicken salad that is packed with protein and goes great in lettuce cups or all by itself!
Course Main Course, Salad
Cuisine American, Thai
Cook Time 15 minutes
Total Time 15 minutes
Servings 3 servings
Calories 392kcal
Author Lauren

Ingredients

  • 1 tablespoon sesame oil
  • 1 lb boneless. skinless chicken breast halved to make cutlets
  • salt and pepper to taste
  • 1 cup shredded carrots diced (2 small or 1 large)
  • 1 medium red bell pepper (cut into matchsticks)
  • 2 green onion finely sliced with whites
  • ¼ cup Roasted, Salted Peanuts (chopped)
  • 1 head of romaine or butter lettuce for wrapping

The Dressing:

  • 3 tablespoon unsweetened, smooth peanut butter
  • 1 tablespoon lime juice fresh
  • ½ teaspoon hot sauce
  • 2 tablespoons coconut aminos (or low sodium soy sauce)
  • 2 tablespoons rice vinegar

Instructions

  • Season chicken with 1 teaspoon salt and ¼ teaspoon of fresh ground pepper. In large skillet or frying pan, heat sesame oil over medium heat until shimmering; Cook chicken breasts 3-5 minutes per side or until inside is no longer pink and internal temp reads 165˚. Remove from the pan and allow to cool.
  • Once the chicken is cool, chop into ½-inch pieces and place in a medium sized bowl along with the carrots, bell pepper, peanuts and green onion. 
  • In a small bowl, whisk together all dressing ingredients. Pour the dressing into the bowl over the salad and toss to evenly coat everything with the peanut dressing. 
  • Spoon the salad into 2-4 lettuce cups per person and serve cold.

Nutrition

Calories: 392kcal | Carbohydrates: 17g | Protein: 38g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 918mg | Potassium: 741mg | Fiber: 6g | Sugar: 8g | Vitamin A: 8550IU | Vitamin C: 84.2mg | Calcium: 110mg | Iron: 2.9mg