Cheesecake Factory Thai Chicken Salad Recipe
I made the bold decision to replicate The Cheesecake Factory Thai Chicken Salad Recipe in my kitchen because I’ve always loved it.My rendition of this traditional salad is now flawless after I experimented with a range of flavours and components.
Equipment
- Cutting board
- Chef’s knife
- Whisk or Fork
- Mixing bowl
Ingredients
For The Salad
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tbsp olive oil
- 4 cups mixed greens like romaine, arugula, and baby spinach
- 1 cup shredded carrots
- 1 cup red cabbage thinly sliced
- ½ cup cucumber thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup green onions chopped
- ¼ cup chopped peanuts
- ¼ cup crispy wonton strips or noodles
For The Thai Dressing
- ¼ cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp fresh lime juice
- 1 tsp ginger grated
- 1 clove garlic minced
- 2-3 tbsp warm water to thin the dressing
- 1 tsp chilli sauce for heat Optional
Instructions
- Prepare The Chicken: Season the chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat. Add the chicken and cook in the center until golden and no longer pink, about 6-8 minutes per side. Let the chicken rest for a few minutes, then slice it thinly.
- Make the Dressing: In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, grated ginger, garlic, and chilli sauce (if using). Gradually add warm water until the dressing reaches your desired consistency.
- Assemble the Salad: In a large bowl, combine the mixed greens, shredded carrots, red cabbage, cucumber, cilantro, and green onions. Toss the salad with the dressing until everything is well coated.
- Serve: Divide the salad into serving bowls. Top with sliced chicken, chopped peanuts, and wonton strips. Serve immediately.
Notes
Perfect Cooking Tips
- Marinate Chicken: For extra flavour, marinate the chicken in a mix of soy sauce, lime juice, and garlic for at least 30 minutes before cooking.
- Dress Lightly: Add the dressing gradually to the salad to avoid it becoming soggy. You can always add more, but you can’t take it out.
- Fresh Ingredients: Use fresh herbs and vegetables for the best flavours and textures.
- Toast the Peanuts: Lightly toast the peanuts in a dry pan for added crunch and nuttiness.
- Balance Flavors: Adjust the dressing to your taste – more lime juice for tanginess, honey for sweetness, or chilli sauce for heat.
- Serve Immediately: Assemble the salad just before serving to keep the ingredients crisp and fresh.