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.
Servings: 4
Calories: 327kcal
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, water chestnuts, 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