Description
Experience the vibrant flavors of this Thai Chicken Salad, a colorful and refreshing dish that’s perfect for any gathering.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Fresh cilantro
- 1 cucumber
- 1 red bell pepper
- 2 carrots
- Juice of 1 lime
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 3 tablespoons peanut butter
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Sriracha (optional, to taste)
Instructions
- Cook chicken breasts over medium heat for 6-8 minutes per side until golden brown and fully cooked. Let rest for 5 minutes before slicing.
- Chop the cucumber, bell pepper, carrots, and cilantro.
- In a bowl, whisk together lime juice, soy sauce, fish sauce, peanut butter, honey, sesame oil, and Sriracha (if using).
- In a large bowl, combine sliced chicken and chopped veggies. Pour the dressing over and toss to coat evenly.
- Garnish with extra cilantro or crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg