Description
Experience the vibrant taste of Thai Chicken Salad with this easy recipe that combines fresh vegetables, tender chicken, and a zesty peanut dressing for a refreshing meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cucumber, diced
- 1 bell pepper, sliced
- 2 carrots, shredded
- 1 handful of fresh cilantro
- Juice of 1 lime
- 3 tablespoons natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- Chili flakes or sriracha (optional)
Instructions
- Wash and chop the vegetables into bite-sized pieces.
- In a skillet over medium heat, cook the chicken in olive oil until golden brown (about 5-7 minutes per side). Allow to rest before slicing.
- Whisk together peanut butter, lime juice, soy sauce, honey (or maple syrup), and chili flakes in a bowl until smooth.
- In a large bowl, combine chopped veggies and sliced chicken. Drizzle with dressing and toss gently to coat.
- Top with fresh cilantro and optional rice noodles. Serve immediately or chill in the fridge for 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 350
- Sugar: 8g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg