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Photo of Thai chicken salad by WW

Thai chicken salad

5
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
2
Difficulty
Easy
Never bring a sad desk lunch to work again. Now, you can make your own home cooked Thai dish that you'll want to prepare again and again, for lunch or dinner! This grilled chicken salad and DIY peanut sauce is scrumptious, and you'll rest easy knowing exactly what's in it (forget those commercially made condiments with tons of hidden sugar). The generous helping of dressing you get is super creamy, you'll never believe it's dairy-free! Garnished with fresh mint and chopped scallions, the robust flavors make this deceptively simple salad truly stand out. This is a great candidate for batch cooking ahead of time to assemble each day when you're ready to eat!

Ingredients

Creamy peanut butter with omega-3

2 Tbsp

Water

1 Tbsp, warm

Less sodium soy sauce

2 tsp

Rice wine vinegar

2 tsp

Honey

2 tsp

Fresh ginger

½ tsp, minced

Jarred minced garlic

½ tsp

Kosher salt

½ tsp

Cayenne pepper

1 pinch(es)

Cooking spray

2 spray(s)

Uncooked skinless boneless chicken breast

10 oz

Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)

Red bell pepper

1 medium, thinly sliced

Cucumber

1 cup(s), thinly sliced

Red onion

¼ cup(s), sliced, thinly sliced

Fresh mint leaves

¼ cup(s), minced, plus additional for garnish

Scallions

2 Tbsp, chopped

Instructions

  1. To make dressing, whisk together first nine ingredients (peanut butter through cayenne) and keep at room temperature.
  2. Spray a nonstick skillet or grill pan with cooking spray and heat over medium-high heat.
  3. Cook breasts, turning occasionally, until internal temperature reaches 165ºF, approximately 20 minutes.
  4. While breasts are cooking, toss together coleslaw, bell pepper, cucumber, onion and mint. Divide evenly across two serving bowls.
  5. Remove cooked breasts from heat, cross-slice each breast and place one breast on top of each salad.
  6. Drizzle salads evenly with peanut dressing and garnish with scallions and additional mint. Yields 1 salad per serving.

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