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
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
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.
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.
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