Description
This Thai Chicken Salad is a refreshing, vibrant dish packed with flavors and textures. It’s a healthy, light option perfect for lunch or dinner. Crisp vegetables, juicy chicken, and a tangy peanut dressing come together to create a dish that’s both satisfying and full of fresh, bold flavors.
Ingredients
2 chicken breasts, grilled and sliced
1 cup shredded cabbage (green or purple)
1 cup shredded carrots
1 cucumber, julienned
1 red bell pepper, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup chopped green onions
1/4 cup roasted peanuts, chopped
1 tablespoon sesame seeds (optional)
1/4 cup fresh lime juice
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon honey
2 tablespoons peanut butter
1 small garlic clove, minced
1 tablespoon rice vinegar
1 tablespoon sesame oil
Instructions
- Start by grilling the chicken breasts until they’re cooked through and juicy. Once done, slice them thinly.
- In a large bowl, combine the shredded cabbage, shredded carrots, cucumber, red bell pepper, cilantro, and green onions.
- In a separate small bowl, whisk together lime juice, fish sauce, soy sauce, honey, peanut butter, minced garlic, rice vinegar, and sesame oil until smooth. This will be your peanut dressing.
- Pour the peanut dressing over the salad ingredients and toss until everything is well-coated.
- Top the salad with the sliced chicken, roasted peanuts, and sesame seeds for added crunch and flavor.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- Grilled Shrimp: Swap out the chicken for grilled shrimp for a seafood twist.
- Vegetarian Option: Omit the chicken and add more tofu or tempeh for a protein-rich vegetarian version.
- Add Spiciness: For those who like it spicy, add a sliced chili pepper to the salad or a dash of sriracha to the dressing.
- Extra Veggies: Feel free to add additional veggies such as edamame, snap peas, or avocado for more variety.
- Storage: The salad can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if you plan to store leftovers to maintain the crunchiness of the veggies.
- Reheating: This salad is best served cold. Reheat the grilled chicken in a pan if needed, but avoid reheating the entire salad as it may wilt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling, Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
