Description
Indulge in the vibrant flavors of Thai Chicken Salad, where tender chicken meets a zesty, herb-infused dressing. This refreshing salad is loaded with crunchy vegetables and a delightful blend of sweet and savory notes. Perfect for summer gatherings or light lunches, it’s not just a meal but a culinary adventure that tantalizes your taste buds.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/2 cup chopped fresh cilantro
- 1 cup diced bell peppers (mixed colors)
- 1 cup diced cucumbers
- 1 cup grated carrots
- 1/2 cup coarsely chopped peanuts
- 2 tbsp fish sauce
- 1 tbsp sugar or honey
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- Chili flakes (optional, to taste)
Instructions
- In a pot, bring water to a boil and add salt. Gently place chicken breasts in the pot and cook for about 15-20 minutes until fully cooked. Shred once cooled.
- While the chicken cooks, wash and chop the vegetables into bite-sized pieces.
- Whisk together lime juice, fish sauce, sugar or honey, sesame oil, and rice vinegar in a small bowl. Adjust seasoning to taste.
- In a large bowl, mix shredded chicken with the veggies and peanuts. Pour the dressing over the mixture and toss until evenly coated.
- Top with chopped cilantro before serving. Enjoy immediately or chill for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1.5 cups (250g)
- Calories: 290
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg