Thai Chopped Chicken Salad


I intended to call this a Cobb salad, but unfortunately, when I asked my friend Mr. Wikipedia what ingredients were in a Cobb salad, he responded; “A good way to remember the components is to use the acronym EAT COBB: Egg, Avocado, Tomato, Chicken, Onion, Bacon, Blue cheese”. Although this is a handy way to remember the ingredients, the first one on the list still gives me the creeps, and I am missing quite a few of the other ingredients.

I have been teaching myself to eat eggs over the past year. Yes, teaching. My entire life I hated them; the smell, the look, and most of all, the rubbery texture, it gives gave gives me the creeps. However, I know how good they are for me, and therefore I forcing myself to eat them, over and over, in the hope that eventually I will like them. At first I would stare at the fork with the rubbery, yellowy, mixture as if I was eating a live bug. I have to say, it is working. I made myself scrambled eggs for the first time the other day, with plenty of vegetables  to limit the egg input, but I am getting there. ANYWAY, back to the point, I will never be am not quite ready to try them boiled…..or in my salads. 

I therefore created my own chopped salad, with lots of healthy goodies, and decided to top it with a slightly adapted version of this mouthwatering copycat dressing from California Pizza Kitchen to make it especially delicious.

Colorful, clean, and crunchy! 

Thai chopped chicken salad sept 13


Thai Chopped Chicken Salad
Serves 2-3
For the salad
5 romaine lettuce leaves, chopped
1 carrot, peeled and chopped
½ avocado, cut into cubes
¼ bell pepper (colour of choice), chopped
50g frozen edamame/soya beans
1 chicken breast, cut into chunks
½ tsp salt
½ tsp pepper
1 tsp seasoning of choice
25g tortilla strips/chow mein noodles
For the dressing
2 tbsp peanut butter (I used natural which has a little extra oil)
1 tbsp vinegar
1 tbsp agave (honey as substitute)
1 1/2 tsp water
1 1/2 tsp soy sauce
1 tbsp brown sugar
3/4 tsp salt
1/4 tsp chili powder
Mix the dressing ingredients together by stirring the peanut butter, vinegar, agave and water. Stir until smooth and creamy. Add the soy sauce, brown sugar, salt, and chili powder and stir until well combined. Place in the fridge for up to an hour while you prepare the salad.
Season and then cook the chicken in a sauté/frying pan with 1 tbsp oil, or on a grill plate such as a George Foreman grill until golden brown.
Allow to cool slightly while you cook the edamame in a saucepan of boiling water for a few minutes. When they are at their brightest green, drain the water and blanch them by placing them in a bowl of ice cold water. This will maintain the maximum amount of nutrients. Chop the remaining ingredients into bite sized chunks.
Place the ingredients on a plate and top with the chow mein noodles before drizzling the dressing on top.
Like Thai food? Check out my Thai Spinach Pita Pocket Recipe, you will LOVE it!


dinner, lunch, salad, thai

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