Cali-Thai Chicken Salad

I once had a delicious version of this salad at Houston’s – Pasadena and wanted to recreate it, but catered to my tastes. 😋

So, so yummy! And a hit with my boys who had faith in my choices… 💚

I served it with my Garlic Cheese Toast inspired by Claim Jumper’s GCT using hubby’s freshly baked country bread. 🍞

Some of these ingredients are offered in a wide variety of options so I’ve linked in the ingredient list to the ones I use most commonly.

Cali-Thai Chicken Salad Recipe

  • 8 cups mixed baby greens
  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup granny smith apples, julienned
  • 1/2 cup shredded carrots
  • 1/2 cup wonton strips
  • 1/4 cup canned mandarin oranges, drained
  • 1 lime, zested and juiced
  • 2 Tbsp coconut aminos
  • 2 Tbsp extra virgin olive oil (EVOO)
  • 2 Tbsp peanut butter
  • 1 1/2 Tbsp rice vinegar, divided (1 Tbsp for peanut sauce + 1/2 Tbsp for vinaigrette dressing)
  • 1 Tbsp spicy brown mustard
  • 1 Tbsp water
  • 2 1/2 tsp sesame oil, divided (1 1/2 tsp for peanut sauce + 1 tsp for vinaigrette dressing)
  • 1/2 Tbsp light brown sugar
  • 2 tsp honey
  • 1 tsp minced garlic
  • 1 tsp freshly grated ginger
  • 1 tsp yellow onion, finely minced
  • 1/8 tsp freshly ground black pepper + more to season chicken (to taste)
  1. In a small bowl, whisk together peanut sauce: 2 Tbsp aminos, 2 Tbsp peanut butter, 1 Tbsp vinegar, 1 Tbsp water, 1 1/2 tsp sesame oil, 1/2 Tbsp sugar, 1 tsp garlic, and 1 tsp ginger, until smooth, then set aside.
  2. In a second small bowl, whisk together vinaigrette dressing: zest from 1 lime, juice from 1 lime, 2 Tbsp EVOO, 1/2 Tbsp vinegar, 1 Tbsp mustard, 1 tsp sesame oil, 2 tsp honey, 1 tsp onion, and 1/8 tsp pepper until smooth, then set aside.
  3. Preheat BBQ.
  4. Season 1 lb chicken with pepper (to taste) then grill, alternating sides, until chicken is cooked through to 165 F.
  5. Allow chicken to rest for 5 mins, then slice into thin strips.
  6. In a large bowl, add 8 cups greens.
  7. Top with chicken, 1/4 cup oranges, 1/2 cup carrots, and 1/2 cup apples.
  8. Drizzle with peanut sauce and then vinaigrette.
  9. Top with 1/2 cup wonton strips.
Nutrition Facts
Servings: 6
Amount per serving 
% Daily Value*
Total Fat 15.9g20%
Saturated Fat 3.1g15%
Cholesterol 67mg22%
Sodium 261mg11%
Total Carbohydrate 21.5g8%
Dietary Fiber 4.1g15%
Total Sugars 8g 
Protein 26.9g 
Vitamin D 0mcg0%
Calcium 128mg10%
Iron 4mg24%
Potassium 302mg6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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Cali-Thai Chicken Salad
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