Description
Experience the vibrant flavors of Thailand with this Thai Peanut Chicken Salad, featuring tender chicken, crisp veggies, and a creamy peanut dressing. Perfect for summer gatherings or quick weeknight dinners, this dish is a delightful blend of textures and tastes that will keep everyone coming back for more.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (approximately 1.5 lbs)
- 4 cups fresh mixed greens (romaine and spinach)
- 1 red bell pepper, sliced
- 1 cucumber, diced
- 1 cup shredded carrots
- 3 green onions, chopped
- ½ cup fresh cilantro, chopped
- ½ cup creamy peanut butter
- 3 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tsp Sriracha sauce (optional)
Instructions
- Cook the Chicken: Season chicken breasts with salt and pepper. Heat a skillet over medium-high heat and cook for about 7-8 minutes per side until golden brown and fully cooked. Let rest before slicing into strips.
- Prepare the Veggies: Wash and chop the red bell pepper, cucumber, carrots, and green onions.
- Make the Dressing: In a bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, minced garlic, grated ginger, and Sriracha until smooth. Adjust consistency with water if needed.
- Assemble: In a large bowl or platter, combine mixed greens and veggies. Top with sliced chicken and drizzle generously with dressing. Garnish with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 400
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg