Description
Crunchy Thai Chicken Salad with Peanut Dressing is a vibrant dish that combines fresh flavors and textures, making it a perfect option for any meal or gathering. This salad features juicy chicken paired with a medley of crisp vegetables, all drizzled with a creamy peanut dressing that adds a delightful richness. It’s quick to prepare, taking just 27 minutes, making it an ideal choice for busy weeknights or an impressive dish for entertaining guests. With its customizable ingredients, this salad fits various dietary preferences while ensuring everyone enjoys a nutritious and delicious meal.
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
- 1 tbsp honey (optional)
- Water as needed for consistency
Instructions
- 1. Cook the Chicken: Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Cook for about 6 minutes on each side until fully cooked (165°F). Let rest before slicing.
- 2. Prepare the Veggies: Chop bell peppers, julienne carrots, and dice cucumbers while the chicken cools.
- 3. Make the Dressing: In a mixing bowl, combine peanut butter, soy sauce, lime juice, honey, and water. Whisk until smooth.
- 4. Assemble the Salad: Slice cooled chicken into strips or cubes and toss with veggies and herbs in a large bowl.
- 5. Dress the Salad: Drizzle dressing over the salad mixture and toss gently to coat everything evenly.
- 6. Serve or Chill: Enjoy immediately or chill for later.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 530
- Sugar: 5g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 90mg