Description
Thai Chicken Salad is a vibrant, refreshing dish that combines tender chicken with crisp vegetables and a zesty peanut dressing. Perfect for sunny days or gatherings, this salad is not just a meal; it’s an experience filled with flavor and color. Easy to prepare and visually stunning, it will impress your guests and satisfy your cravings for something light yet fulfilling.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup fresh cilantro, chopped
- 2 cups cabbage (green or purple), shredded
- 1 cup carrots, shredded
- 4 green onions, sliced
- 1 cup bell peppers (any color), sliced
- 1/2 cup peanut butter, creamy or chunky
- 1/4 cup low-sodium soy sauce
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp honey or maple syrup
- Sriracha or chili paste to taste
Instructions
- Prepare the chicken by seasoning with salt and pepper. Grill or pan-cook over medium heat for about 6-7 minutes per side until golden brown and cooked through. Let cool and slice into strips.
- While the chicken cooks, shred the cabbage and carrots using a grater or food processor.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, and sriracha until smooth.
- In a large bowl, combine sliced chicken with shredded vegetables. Drizzle the dressing on top and toss until well-coated.
- Garnish with chopped cilantro and sliced green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling/Pan-cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 420
- Sugar: 9g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg