Thai Chicken Salad

  • Yield: 12 servings


8pieces Boneless Skinless Chicken Breasts
2tablespoons Olive Oil
1/4teaspoon Salt
1/4teaspoon Ground Black Pepper
1pound Asparagus
2pieces Red Bell Peppers
4pieces Scallions
2tablespoons Sesame Seeds, Toasted
1cup Vegetable Oil
1/4cup Apple Cider Vinegar
1/3cup Soy Sauce
3tablespoons Sesame Oil
1tablespoon Honey
2cloves Garlic, Minced
1/4teaspoon Ground Ginger
1tablespoon Sesame Seeds, Toasted
1/2cup Peanut Butter
1tablespoon Salt
1teaspoon Ground Black Pepper



Brush chicken breast with olive oil and sprinkle with salt and pepper. Grill on medium heat for 4 minutes per side until internal temperature reaches 165 degrees. Let rest for a few minutes and then cut chicken into bite size strips. (Chicken can alternately be baked in the oven or cooked however you so desire.)

Trim and diagonally cut asparagus into thirds. Blanch the asparagus in a pot of boiling salted water for 3-5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips, same size as the asparagus. Combine the chicken, asparagus, and peppers in a large bowl.

Whisk together all of the dressing ingredients and pour over the chicken mixture (Note-there may be leftover dressing). Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.