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Thai Chicken Salad

A quick & easy Asian style salad, this one features the flavors in the much loved PF Chang's Thai Chicken Lettuce Wrap- but deconstructed and served in a salad bowl.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dinner, Lunch, Salad
Cuisine: Asian
Servings: 4
Calories: 327kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

For The Chicken:

  • 1 TB olive oil
  • 1/2 yellow onion diced
  • 2 mushrooms minced
  • 1 tbsp. minced garlic
  • 1 lb ground chicken
  • 1/4 c hoisin sauce
  • 2 Tbsp. soy sauce
  • 1 Tbsp. oyster sauce
  • 1/2 tsp sesame oil
  • 1 tsp ginger
  • 2 tsp sriracha
  • 1/4 c water chestnuts minced
  • 2 green onions diced

For The Salad:

  • 1 head butter lettuce shredded
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1/4 cup Thai peanut sauce

Instructions

  • Prep your onion, mushrooms, and water chestnuts.
  • Set to the side.
  • Using a large skillet add your olive oil and turn your heat to medium.
  • Add your diced onion and cook for 4-5 minutes until tender, stirring often.
  • Add your mushrooms and continue cooking for 3 more minutes.
  • Add garlic.
  • Stir to combine.
  • Add ground chicken and cook until browned.
  • Using a spatula crumble the chicken as it cooks.
  • In a small bowl add your hoisin, soy sauce, oyster sauce, sesame oil, ginger and Sriracha.
  • Stir until combined.
  • Add your sauce into the chicken mixture.
  • Cook for 5 minutes, stirring often, then remove from the heat.
  • Set to the side.
  • Prep your salad mixture butter lettuce, shredded cabbage, and carrots.
  • Top with your chicken mixture.
  • Drizzle with Peanut sauce.
  • Garnish with diced green onions.

Nutrition

Calories: 327kcal | Carbohydrates: 22g | Protein: 24g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 1163mg | Potassium: 957mg | Fiber: 3g | Sugar: 11g | Vitamin A: 6775IU | Vitamin C: 15.1mg | Calcium: 58mg | Iron: 2.3mg