Thai Chili Steak Salad

41 6 servings, 2 cups (500 mL) each
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6 servings, 2 cups (500 mL) each

Crisp salad greens are topped with steak, corn, beans, baked cream cheese and a drizzle of Thai-inspired sweet chili sauce. Not your standard main dish salad!

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Cut cream cheese into 10 slices; cut each slice diagonally in half. Place in single layer on parchment-covered baking sheet. Spray with cooking spray. Bake 10 min. or until golden brown. Set aside.
  • Heat broiler. Broil steak 6 to 8 min. on each side or until medium doneness (160ºF). Let stand 5 min. Cut across the grain into thin slices.
  • Cover 6 plates with greens; top with beans, corn, onions, cream cheese and meat. Mix chili sauce and next 5 ingredients; drizzle over salads. Top with nuts.


Substitute 1 lb. (450 g) boneless skinless chicken breasts for the steak. Broil or grill 4 to 6 min. on each side or until done (170°F). Slice, then add to salad as directed.


  • 6 servings, 2 cups (500 mL) each

Nutritional Information

Serving Size 6 servings, 2 cups (500 mL) each
Calories 360
% Daily Value
Total fat 24g
Saturated fat 10g
Cholesterol 90mg
Sodium 340mg
Carbohydrate 16g
Dietary fibre 3g
Sugars 9g
Protein 23g
Vitamin A 25 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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