Summer Thai Salad

Summer Thai Salad 1_small
We spend a chunk of our summer at the baseball field. It is hot and sticky and I spend most of my time trying to entertain my two-year-old, but we wouldn’t have it any other way because…

alex baseball

He’s pretty stinkin’ cute, right?

More often than not, practices and games are right around the dinner hour, so our whole family comes home hot and starving. This salad has saved us more than once. I can throw the whole thing together during naptime and stick it in the fridge. Then, it’s all ready for us when our sweaty bodies get home!

Score! This one’s a winner (even if our team is not!)

p.s. I make the salad and the dressing ahead of time and just combine right before serving. I had some steak leftover so I sliced it and added to the chicken. Yum!

Summer Thai Salad

Summer Thai Salad



2 boneless skinless chicken breasts, cooked and sliced

1 head romaine lettuce, chopped

1 large carrot (1 1/2 cups shredded)

1 cup edamame (cooked and cooled)

1/2 cup fresh cilantro

1/2 cup green onions

1/2 cup chopped peanuts


2 cloves garlic

1/2 teaspoon red pepper flakes (optional)

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons sugar

1 tablespoon fresh lime juice

1 tablespoon olive oil

1/4 cup peanut butter

1/4 cup water


Combine all salad ingredients in a large bowl.

Combine dressing ingredients and whisk until smooth.

Just before serving, toss the salad with the dressing. Sprinkle crushed peanuts over top.

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