Thai-Style Chicken Salad
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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451 Calories
33 g Carbs
33 g Protein
21 g Fat
Total Time
4 servings

This vibrant salad is full of nutritional heavyweights including kale, ginger, and quinoa. It can be served either for dinner or to breathe new life into your lunch routine. Since kale can be massaged (by hand!) with the creamy peanut dressing a few days in advance without going soggy, fear not about making this salad ahead of time and keeping it chilled for up to three days.


  • ¾ cup quinoa
  • ⅓ cup natural peanut butter
  • 1 tbsp lime juice
  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 2 tsp honey
  • 2 tsp sesame seed oil
  • 2 tsp ginger, minced
  • 1 tsp sweet chili sauce
  • 1 bunch Tuscan kale, cut into 2-inch pieces
  • 2 cup chicken breast, thinly cut
  • 2 carrots, shredded
  • 1 red bell pepper, sliced
  • 1 mango, peeled and sliced
  • 2 green onion, chopped
  • ½ cup mint leaves, chopped
  • ¼ cup peanuts, unsalted


  1. Place quinoa, 1-1/2 cups of water, and a pinch or two of salt in a saucepan. Bring to a boil, reduce heat to medium-low and simmer covered for about 10 minutes until quinoa is tender and water has absorbed. Remove from heat and let quinoa rest covered for 10 minutes. Fluff with a fork.
  2. In a bowl, whisk together peanut butter, lime juice, soy sauce, rice vinegar, honey, sesame oil, ginger, chili sauce, and 2 tablespoons of warm water until smooth.
  3. Place kale in a large bowl and drizzle with half the peanut dressing. Using clean hands, massage dressing into kale for about a minute until leaves are tender.
  4. Add quinoa, chicken, carrots, red bell pepper, mango, green onion, and basil to bowl and gently toss everything together. Divide salad among serving plates and drizzle on remaining peanut dressing. Garnish with peanuts.