• Katherine Arthurs

Spicy Thai Peanut Coconut + Chicken Salad

This is a salad I've been wanting to make for a while now. I love a good peanut satay chicken AND this is it in salad form. It's delicious. It brings all the spice, flavors + fresh crunch to a salad - that is a requirement of mine.

The chicken + sweet potatoes are tender + love soaking up the flavorful peanut dressing. The cucumbers cool your mouth off + then the peanuts are the perfect crunch you need mixed in with the greens.

Add in some hot sauce, extra lime juice + red peppers flakes for an exciting dressing. Don't forget the cilantro + shredded coconut - you don't want to miss them.

Yes, I concern myself a salad snob. Like it has to meet some criteria in order to be satisfying. Like not wanting to stop eating it + then realizing that you ate an entire plate of greens with lots of ingredients. But it also has to be gluten free, full of texture, + filling - like I won't want a sandwich afterwards! This meets all the criteria.

And remember it's basically eating Peanut Satay Chicken - but in salad form!

Spicy Thai Peanut Coconut + Chicken Salad

1 sweet potato, small diced

2 tablespoons coconut oil or olive oil, divided

2 boneless skinless chicken breasts

6 cups of mixed greens (I like the herb blend + add a little bit of arugula in it too)

1 medium to small cucumber, sliced thinly

small bunch fresh cilantro, roughly chopped

1/4 cup unsweetened shredded coconut

2 tablespoons or so roasted + lightly salted peanuts

Peanut Dressing - recipe below

red pepper flakes- to garnish, if desired

Preheat your oven to 400. On a baking sheet, combine the diced sweet potato + 1 tablespoon oil. Sprinkle with salt + pepper. Roast for 10 minutes or until the sweet potatoes pieces are toasted brown + tender in the middle. Remove from the oven + let cool.

While the sweet potatoes cook, heat a sauté pan over high heat with the remaining 1 tablespoon of oil. Sprinkle both sides of the chicken breasts with salt + pepper. When the pan is hot, add the chicken + cook for 4 minutes, flip over + cook for 6 minutes or until the chicken is fully cooked. Remove from the heat + let cool on a cutting board.

When the chicken has sat for at least 6 minutes to rest, slice thinly with a sharp knife at an angle. To assemble the salad, place the mixed greens in shallow bowl or large plate. Add the sweet potato + cucumber around the plate. Arrange the sliced chicken in the middle. Add in the chopped cilantro, shredded coconut + peanuts.

Drizzle the dressing on top + sprinkle the red pepper flakes on top (if desired).


Peanut Dressing

1/4 cup peanut butter

2 tablespoons honey

2 tablespoons olive oil

1 tablespoon coconut vinegar (or white balasmic)

1 tablespoon coconut aminos (1/2 teaspoon soy sauce can be a sub)

1/2 lime, juice

1 large garlic clove

1 heaping tablespoon fresh ginger

1/2 teaspoon each salt + pepper

1/2 teaspoon hot sauce (I used Sriracha)

1 pinch red pepper flakes

Blend all ingredients in a food processor or blender until smooth.

It can be stored for 1 week in an air tight container - but it won't last that long.

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