Thai Chicken Rainbow Salad
This punchy salad from Chef Meena is packed with feel-food fuel. Grilled, marinated chicken thighs bring the protein, landing on a rainbow of veggie, including shredded cabbage, carrots, and scallions. Sprinkled with roasted peanuts, it’s all tossed in a zesty, Thai-style peanut-lime vinaigrette lifted with lime juice, sesame oil, and a splash of maple.
Nutritional facts
Protein
33g
Carbs
28g
Calories
490kcal
Fat
30g
Ingredients
Sesame Oil, Chicken Thigh, Carrots, Black Pepper, Garlic, Kosher Salt, Peanuts, Cabbage, Lime Juice, Rice Wine Vinegar, Peanut Butter, Green Onion, Ginger, Red Cabbage, Soy Sauce, Maple Syrup
Contains cereals containing gluten, wheat, peanuts, soybeans, sesame seeds.
Reviews
3.6
Based on 64 reviews
chicken was inedible. the meal was basically just a giant bowl of shredded cabbage.
Jeffrey · 08/06/25
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About Meena Sreenivas
Chef Meena Sreenivas is a professionally trained chef who took her love for cooking to the next level thanks to a great education and mentoring from the chefs at Hudson County Community College's Culinary Arts Institute in Jersey City, New Jersey. She grew up watching her mom and grandmother cook authentic South Indian dishes from her homeland of Kerala. This passion drove her to experiment with cooking the food of her culture while also incorporating other cuisines that we all know and love. Sreenivas's dishes are influenced by a mix of traditional Indian, French, and American cuisines. She has ideas and dishes with no boundaries, and creates flavors for your palate made with the professionalism of a true chef but also the heart of a home cook.
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