Description
A vibrant and refreshing dish featuring tender chicken, crisp veggies, and a zesty dressing—ideal for summer picnics or quick weeknight dinners.
Ingredients
Scale
- 3 boneless skinless chicken breasts (450g)
- 1 cup fresh cilantro, chopped
- 1 medium red bell pepper, diced
- 2 medium carrots, shredded
- 1 medium cucumber, diced
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1/4 cup toasted peanuts, roughly chopped
- Chili flakes (optional)
Instructions
- 1. Cook the Chicken: Bring a pot of water to a gentle boil. Add chicken breasts and simmer for 15-20 minutes until cooked through. Let cool.
- 2. Shred the Chicken: Once cooled, shred the chicken using two forks.
- 3. Chop Your Veggies: Dice red bell pepper, cucumber, and shred carrots into bite-sized pieces.
- 4. Prepare the Dressing: Whisk together lime juice, fish sauce, brown sugar, and optional chili flakes in a bowl.
- 5. Toss Everything Together: In a large bowl, combine shredded chicken, veggies, and peanuts. Drizzle with dressing and toss gently to coat.
- 6. Serve & Enjoy: Plate your salad chilled and garnish with extra cilantro or crushed peanuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg