Cali-Thai Chicken Salad

I once had a delicious version of this salad at Houston’s – Pasadena and wanted to recreate it, but catered to my tastes.

So, so yummy! And a hit with my boys who had faith in my choices…

I served it with my Garlic Cheese Toast Spread on hubby’s freshly baked country bread – inspired by Claim Jumper‘s GCT.

Some of these ingredients are offered in a wide variety of options so I’ve linked in the ingredient list to the ones I use most commonly.

Cali-Thai Chicken Salad Recipe

Ingredients

• 8 cups mixed baby greens
• 1 lb boneless, skinless chicken breasts
• 1/2 cup granny smith apples, julienned
• 1/2 cup shredded carrots
• 1/2 cup wonton strips
• 1/4 cup canned mandarin oranges, drained
• 1 lime, zested and juiced
• 2 Tbsp coconut aminos
• 2 Tbsp extra virgin olive oil
• 2 Tbsp peanut butter
• 1 1/2 Tbsp seasoned rice vinegar, divided (1 Tbsp for peanut sauce + 1/2 Tbsp for vinaigrette dressing)
• 1 Tbsp spicy brown mustard
• 1 Tbsp water
• 2 1/2 tsp sesame oil, divided (1 1/2 tsp for peanut sauce + 1 tsp for vinaigrette dressing)
• 1/2 Tbsp light brown sugar
• 2 tsp honey
• 1 tsp minced garlic
• 1 tsp freshly grated ginger
• 1 tsp yellow onion, finely minced
• 1/8 tsp ground black pepper + 1/4 tsp to season chicken

Directions

1. In a small bowl, whisk together peanut sauce: 2 Tbsp coconut aminos, 2 Tbsp peanut butter, 1 Tbsp seasoned rice vinegar, 1 Tbsp water, 1 1/2 tsp sesame oil, 1/2 Tbsp light brown sugar, 1 tsp minced garlic, and 1 tsp freshly grated ginger, until smooth, then set aside.
2. In a second small bowl, whisk together vinaigrette dressing: zest from 1 lime, juice from 1 lime, 2 Tbsp extra virgin olive oil, 1/2 Tbsp seasoned rice vinegar, 1 Tbsp spicy brown mustard, 1 tsp sesame oil, 2 tsp honey, 1 tsp finely minced yellow onion, and 1/8 tsp ground black pepper until smooth, then set aside.
3. Preheat BBQ.
4. Season 1 lb chicken on both sides with remaining 1/4 tsp ground black pepper then grill, alternating sides, until chicken is cooked through to 165^◦ F.
5. Allow BBQ’d chicken to rest 5 mins, then slice into thin strips.
6. In a large bowl, add 8 cups mixed baby greens.
7. Top with chicken, 1/4 cup drained mandarin oranges, 1/2 cup shredded carrots, and 1/2 cup julienned apples.
8. Drizzle with peanut sauce and then vinaigrette.
9. Top with 1/2 cup wonton strips.

Nutrition Facts
Servings: 6
Amount per serving
Calories	338
% Daily Value*
Total Fat 15.9g	20%
Saturated Fat 3.1g	15%
Cholesterol 67mg	22%
Sodium 261mg	11%
Total Carbohydrate 21.5g	8%
Dietary Fiber 4.1g	15%
Total Sugars 8g
Protein 26.9g
Vitamin D 0mcg	0%
Calcium 128mg	10%
Iron 4mg	24%
Potassium 302mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#BBQ