Description
Crunchy Thai Chicken Salad with Peanut Dressing is a vibrant and refreshing dish that brings together juicy chicken, crisp vegetables, and a creamy peanut dressing. Perfect for busy weeknights or gatherings, this salad is not only quick to prepare but also customizable to suit your taste. With fresh ingredients and delightful textures, every bite offers a burst of flavor that is sure to impress.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup bell peppers, thinly sliced
- 1 cup carrots, julienned
- 1 cup cucumbers, diced
- ½ cup cilantro, chopped
- ½ cup mint, chopped
- ½ cup unsweetened peanut butter
- ¼ cup low-sodium soy sauce
- Juice of 2 limes
- Water as needed for consistency
Instructions
- Season chicken breasts with salt and pepper. Heat oil in a skillet over medium-high heat and cook chicken for about 6 minutes on each side until fully cooked (internal temperature of 165°F). Allow to rest before slicing.
- While the chicken cools, prepare the vegetables: chop bell peppers, julienne carrots, and dice cucumbers.
- In a mixing bowl, whisk together peanut butter, soy sauce, lime juice, and water until smooth.
- Slice the cooled chicken into strips or cubes and toss it with the chopped veggies and herbs in a large bowl.
- Drizzle the peanut dressing over the salad mixture and toss gently to coat all ingredients evenly.
- Serve immediately or chill in the refrigerator for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For extra flavor, add red pepper flakes or sriracha to the dressing. Keep the dressing separate until serving to maintain vegetable crunchiness. Substitute chicken with tofu or shrimp for different protein options.