Description
Enjoy a refreshing Thai chicken salad that combines tender chicken, crisp vegetables, and a zesty dressing for a vibrant, satisfying meal perfect for any occasion.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup fresh cilantro, chopped
- 1 red bell pepper, sliced
- 1 cucumber, diced
- 1 cup shredded carrots
- Juice of 2 limes (about ¼ cup)
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons creamy peanut butter
- 1 tablespoon honey
- 1 tablespoon Sriracha sauce (adjust to taste)
Instructions
- 1. Cook the Chicken: Preheat grill or skillet over medium heat. Season chicken breasts with salt and pepper. Grill for about 6-7 minutes per side until golden brown and cooked through.
- 2. Prepare the Veggies: While chicken cools, chop red bell pepper, cucumber, and shred carrots.
- 3. Create the Dressing: In a bowl, whisk together lime juice, soy sauce, peanut butter, honey, and Sriracha until smooth.
- 4. Toss Everything Together: Slice cooled chicken into strips. In a large bowl, combine veggies and chicken; drizzle dressing over the top and toss gently.
- 5. Serve: Enjoy immediately or chill for later.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 320
- Sugar: 8g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg