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Summer Thai Salad with Chicken & Peanut Citrus Dressing

Okay-this salad is on absolute repeat for me this summer! It is served cold, is super light yet filling, and will have you feeling absolutely glowy all summer.

Serves: 6

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes


  • 1 tbsp ghee, or coconut oil

  • 2 organic chicken breasts, cubed

  • 2 cups of broccoli florets

  • 1 bunch green onion, chopped

  • shredded carrots

  • 2 cups shredded purple cabbage

  • 2 bunches of romaine lettuce, chopped

  • 1 pack of brown rice that noodles (that serves 4)


  • 1 tbsp fresh ginger

  • 1 tbsp fresh garlic

  • 1/4 peanut butter

  • 1 whole cutie or clementine, peeled

  • 2 limes, juiced

  • 2 tbsp coconut aminos

  • 2 tbsp honey

  • 2 tbsp sesame oil

  • 1 tsp siracha

  • 1/2 salt


  1. heat in large pan the ghee, then add chicken and cook down on one side for 5- 7 minutes, season with salt/pepper. Flip the chicken and add the broccoli florets so that they steam on top of the chicken. After2-3 minutes sautee the chicken and broccoli together for another 1-2 minutes until broccoli is lightly cooked and chicken is cooked through. Take off heat and set aside

  2. make the dressing; blend all ingredients together in a blender. Tip* double the recipe for a leftover dressing because this makes a big portion of noodle salad

  3. cook noodles as directed on the package. Once noodles are cooked, mix together the chicken, noodles, carrots, cabbage, and sauce so that the carrots and cabbage soften a little bit. Garnish with green onion, and toss in your romaine lettuce

*make sure that you have enough dressing for the amount of noodles-you don't want to have too many noodles and not enough dressing. You can always dress the bowl individually

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