Description
Dive into a vibrant bowl of Thai Chicken Salad, where tender chicken meets a medley of crunchy vegetables, all unified by a tangy dressing. Perfect for any occasion—be it a picnic, a light lunch, or an impressive dinner party—this salad is not just a dish; it’s an explosion of fresh flavors that will have your taste buds dancing.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups mixed greens (such as romaine and spring greens)
- 1 cup shredded carrots
- 1 medium English cucumber, diced
- 1 red bell pepper, thinly sliced
- ½ cup fresh mint leaves, torn
- ½ cup fresh cilantro leaves
- ¼ cup creamy peanut butter
- 3 tbsp low-sodium soy sauce
- Juice of 2 limes (about ¼ cup)
- 2 tbsp honey or maple syrup
- 1 garlic clove, minced
- Red chili flakes to taste (optional)
Instructions
- 1. Prepare the Chicken: Preheat your grill or skillet over medium-high heat. Season chicken with salt and pepper. Cook for about 6-7 minutes on each side until golden brown and fully cooked. Let cool before slicing.
- 2. Chop the Veggies: While the chicken cooks, dice the cucumber, shred the carrots, slice the bell pepper, and tear mint leaves into smaller pieces.
- 3. Make the Dressing: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey/maple syrup, minced garlic, and optional red chili flakes until smooth.
- 4. Combine Ingredients: In a large bowl, mix together the greens, chopped veggies, and sliced chicken. Drizzle with dressing and toss well to coat.
- 5. Serve Immediately: Enjoy while fresh and crisp!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling/Skillet cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg