Thai Chicken Salad

A delicious salad with Asian accents, fresh and complete

Well I said yesterday that I was stopping with salads… but in fact no… I told you about salads !!! (badoum pshiiiiii). Okay, seriously, like I told you I’m starting to pack everything to prepare for the move. It will only be in 1 month but I don’t want to find myself packing again the night before at 3 o’clock in the morning ‘… and then you know me, I’m a bit of an organization freak and that doesn’t don’t stop in the kitchen ^^

As I have a lot of cooking and styling gear, I am already starting to pack what will no longer be used within 1 month, such as the raclette machine or the 25 cake pans. I just keep the minimum to cook quick and balanced little dishes and the salad is really the thing that requires the least time ^^

Suddenly, all that blah-blah to tell you that I made a Thai salad again (yes I’m mono-maniac too ^^) but with chicken this time! You loved my Thai shrimp salad so I can only recommend that you try this one, even more delicious! Peanut butter really brings this creamy / gourmet side that will twist any dish and if you are allergic do not hesitate to replace it with another oilseed puree (I love cashew butter for example).

Having already tested this small sauce with firm tofu, it works perfectly and you can make a veggie version just by replacing the chicken with tofu. I’m not a fan of seitan but it will also work;) Besides, I took advantage, if you have a good recipe for homemade sitar, do not hesitate to put the link in comment, I would really like to try to make some good !!

As for the vegetables, I put what I had on hand, make with what you prefer and which is in season. I really like Chinese cabbage which brings freshness and crunch but a white or red cabbage (or even both!) Sliced ​​will do just as well;)


  • 4 chicken fillets
  • 2 carrot
  • 1 red pepper
  • 100 g snow peas
  • 1 small Chinese cabbage

For coating chicken

  • 2 teaspoons of rice vinegar
  • 2 teaspoons peanut butter
  • 2 teaspoons salty soy sauce
  • 2 teaspoons honey
  • 1 tbsp sesame oil

For the vinaigrette

  • 2 teaspoons of rice vinegar
  • 2 teaspoons honey
  • 2 teaspoons sesame oil
  • 1 garlic clove

ALTERNATIVES / SUBSTITUTIONS:For a vegetarian version, you can substitute the chicken for firm tofu or seitan. You can replace the peanut butter with another oilseed butter, such as cashew butter.


  • Blanch the snow peas for 5 minutes in salted boiling water. Refresh under a stream of cold water, drain and set aside.
  • Peel and grate the carrots. Core the pepper and cut it into strips. Cut the Chinese cabbage into strips. Cut the chicken into small cubes. Peel and degerm the garlic clove. Book
  • Mix 2 teaspoons of rice vinegar, 2 teaspoons of peanut butter, 2 teaspoons of salty soy sauce and 2 teaspoons of honey. Heat a pan with 1 tablespoon of sesame oil and brown the chicken for 3 minutes. Add the peanut butter mixture and toss to coat the chicken well. Finish cooking the meat over low heat, stirring regularly.
  • Mix 2 teaspoons of rice vinegar, 2 teaspoons of honey, 2 teaspoons of sesame oil and the pressed garlic clove.
  • Arrange the plates with the vegetables, sprinkle with the vinaigrette then add the meat. You can sprinkle with sesame seeds before serving.


Calories: 312 kcalCarbohydrates: 15 gProtein: 46  gFat: 7 gSaturated fat: 1 gCholesterol: 128 mgSodium: 322 mgPotassium: 1173 mgFiber: 4 gSugar: 7 gVitamin A: 11953 IUVitamin C: 58 mgCalcium: 73 mgIron: 2 mg