Peanut Pad Thai Salad with Chicken, gluten-free
Treat yourself to the best ever, protein-packed, Peanut Pad Thai Salad with Chicken. Bursting with flavour, it's filled with tender chicken, perfectly seasoned and cooked, crisp spiralized veggies for extra crunch, all smothered in a mouthwatering Thai-style peanut dressing with rich notes of peanut butter, lime, soy sauce, ginger, and garlic. This recipe is also versatile, allowing you to cook it in an air fryer, stovetop, or oven, making it incredibly convenient. Let's start cooking!
Why Protein-Packed Meals are Important
In today's society, there's a growing awareness of the importance of protein in maintaining overall health and well-being. With an increasing emphasis on fitness, and nutrition, people are seeking out protein-packed meals to support their active lifestyles and dietary goals. Therefore this Peanut Pad Thai Salad with Chicken is a delicious, gluten-free, high-protein option that provides essential nutrients for muscle repair, satiety, and energy levels. Additionally, with the rise of meal prepping and busy schedules, having a ready-made protein-rich dish on hand makes it easier to make healthier choices and stay on track with dietary objectives.
Watch How to Make It
NOTE: Airfryer and Stovetop Instructions in Method
Helpful Tips, Meal Prep and Variations
Prep Ahead: Save time by prepping the chicken and vegetables in advance. Season the chicken and store it in the fridge until ready to cook. You can also spiralize the veggies ahead of time and keep them in an airtight container in the refrigerator.
Double Up: Make extra dressing and keep it in a sealed jar in the fridge. It's versatile and can be used as a dip for veggies or drizzled over other salads throughout the week.
Customize Veggies: Don't be afraid to switch up the vegetables based on what you have on hand or personal preference. Yellow capsicum, bean sprouts, or shredded kale would all be delicious additions.
Cooking Variations: If you don't have an air fryer, you can also pan-fry or bake the chicken breasts. For vegetarian options, tofu or mushrooms can be used instead of chicken.
Meal Prep: Prep in advance and assemble into individual servings for easy grab-and-go meals throughout the week. Simply portion the ingredients, including the flavorful peanut dressing, into containers, and you'll have delicious and nutritious lunches ready to enjoy with minimal effort.
Other Protein-Packed Recipes
Peanut Pad Thai Salad with Chicken
Serves 4
Total Protein: 240g
(60g protein per serving)
Prep: 15 minutes
Cook 15 minutes
INGREDIENTS
Chicken:
800g chicken breasts, sliced in half lengthways
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon pepper
½ teaspoon chilli flakes
Olive oil
Salad:
½ head green cabbage, shredded or finely sliced
2 large carrots, into strips/spiralised*
1 large zucchini, into strips/spiralised*
1 large cucumber, into strips/spiralised*
1 red capsicum, sliced into sticks
2 green onions, sliced
1 cup fresh mint leaves, washed
Dressing:
¾ cup peanut butter (or sub with almond butter)
½ cup fresh lime juice
3 tablespoons Tamari Soy Sauce
1 tablespoon fish sauce
2 tablespoons ginger, freshly grated
1 large garlic clove, minced
Water (as needed)
1 tablespoon maple syrup is optional for added sweetness
Garnish:
½ cup peanuts, crushed (or sub with cashews)
INSTRUCTIONS
1. Prepare the chicken: Begin by patting dry the chicken and slicing each breast in half lengthwise. Then, drizzle olive oil over the chicken and season it with salt, garlic, onion, chili, and pepper. Once the chicken is coated, use your hands to massage the seasoning evenly over each piece, ensuring they are thoroughly coated.
2. Cook the chicken: For those using an AIR FRYER, place the chicken into the preheated air fryer and cook for 6 minutes at 190°C. Flip the chicken over and cook for an additional 5 minutes. Once cooked, remove it to a plate and allow it to rest before slicing just before serving.
Alternatively, for STOVETOP cooking, drizzle a tablespoon of olive oil into a non-stick frying pan and add the chicken. Cook for 5 minutes or until golden, then flip and cook for another 5 minutes or until the thickest part of the chicken is cooked through.
Remove from the pan and allow it to sit before slicing, just before serving.
3. Make the Dressing: Whisk all dressing ingredients in a bowl or shake in a jar. If needed, microwave peanut butter for 30 seconds for easier mixing. If the dressing is too thick, add a tablespoon of water at a time until desired consistency.
4. Prepare the Salad: Slice and grate the salad ingredients and add them to a large mixing bowl. Then, add the cooked chicken and toss everything together to combine.
5. Bring it together: Drizzle the dressing over the salad, add it gradually, and toss to combine. Finally, top the salad with mint, green onions, and peanuts. Serve and enjoy!
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Recipe and Photography Margaret Pahos @CreateCookShare
