Mmmmm this Thai Chicken Salad With Grilled Veggies And Garlic Poppy Seed Dressing is one of favorite recipes for times I want a delicious, rich, and flavorful dinner, but I have very little time.
We almost always have these ingredients on hand from other recipes and peppers, onions, and spinach are must-haves in our veggie stash for breakfast burritos. So as long as we keep a bottle of poppy Seed salad dressing in the pantry, I can pretty much make it anytime.
Whether it’s the middle of summer and we’re grilling vegetables over an open flame in our poolside cabana, or it’s raining and cold and we’re grilling vegetables over the stove, this dinner is always a hit.
We simply slice the bell pepper, onion, and carrots into medium strips, toss them in olive oil and salt and pepper and throw them on the grill. Sometimes, if I have it, I’ll add in some Asian seasoning too.
Now, if the grilled vegetables and peanut chicken weren’t enough to get your mouth watering, the creamy garlic ginger poppy seed dressing is the perfect salad topping to tie the entire Thai Chicken Spinach Salad With Grilled Veggies
The chicken is pretty simple. I use the tenderizer to flatten out 1-2 boneless, skinless chicken breasts, cut it up into fairy small pieces, and throw it in a pan with olive oil, salt and pepper, and a little pressed garlic and ginger.
When the chicken is just about finished cooking, I toss in the roughly chopped roasted peanuts.
When everything is ready, putting this beautiful and tasty Thai Chicken Salad With Grilled Veggies And Garlic Poppy Seed Dressing together is so easy!
Simply layer the ingredients, starting with the spinach, adding the grilled vegetables, then the chicken and peanuts, and then finally topping with the creamy garlic ginger poppy seed dressing.
Super simple right?!
The best thing about this recipe is that it is totally flexible. You can use any bell peppers you have on hand (except the green ones), any type of onions, and if you don’t have carrots, that’s okay too! I’ve even thrown this together with leftover barbecue chicken. I truly use whatever I have on hand.
In the winter, sometimes I’ll even add some brown rice, and wilt the spinach a bit — or for those non-spinach lovers (crazies), I’ll replace the spinach with brown rice.
Every time I’ve served this, it’s received rave reviews and they almost always ask for the recipe!
Thai Chicken Salad With Grilled Veggies And Garlic Poppyseed Dressing
Whether it's the middle of summer or the dead of winter, this light, tangy, and scrumptious salad is always a hit — and you'll flip for the dressing.
Prep Time
Cook Time
Total Time
Ingredients
- 1 Red Bell Pepper
- 2 Large Carrots
- 1/2 Yellow/White Onion
- 1-2 Boneless Skinless Chicken Breasts
- 8 Large Garlic Cloves
- Ginger
- 1/4 Cup Roasted Peanuts, Coarsely Chopped
- Spinach (I Like The Baby Spinach)
- Poppyseed Salad Dressing
Instructions
- Pour the poppyseed dressing into a bowl and add 5-6 cloves of garlic pressed and enough ginger to press three times. Press the ginger over the bowl to catch any ginger juice. Mix well and set aside in the refrigerator until time to serve.
- Tenderize chicken breasts and chop into small pieces. Add to pan with olive oil, salt and pepper, 2-3 cloves press garlic, and enough ginger to press it 2 times. Cook over medium heat, tossing periodically.
- Slice bell pepper, carrot, and onion to your desired thickness. Toss in olive oil and salt and pepper. Place on grill, over low heat.
- Just before the chicken is done cooking, add chopped peanuts and toss together.
- To serve, layer all ingredients on the plate, starting with spinach, grilled vegetables, and chicken and peanuts, then top with the dressing.
Notes:
We like lots of garlic and ginger, but if that's not your thing, feel free to add less, or omit it entirely.
This recipe makes the perfect amount for my husband Brian and I to have for dinner, and have enough leftover chicken and dressing to grill up more vegetables the next day and have it again.
If you're serving 4 or more, simple increase the amount of vegetables and chicken breasts. This recipe is easy to scale and if you make dinner a "build your own salad" night, everyone can make it just the way they like it.
