Description
Crunchy Thai Chicken Salad with Peanut Dressing is a delightful fusion of flavors and textures that will brighten up any meal. This vibrant salad features succulent chicken, crisp vegetables, and a creamy peanut dressing, making it both nutritious and satisfying. Perfect for a quick weeknight dinner or as a show-stopping dish at gatherings, this recipe allows for easy customization based on your dietary preferences. Whether you’re in the mood for chicken, tofu, or shrimp, this salad can be tailored to suit everyone’s taste. Whip it up in just 27 minutes and enjoy a colorful, protein-packed meal that’s 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
- 1 tbsp honey (optional)
- Water as needed for consistency
Instructions
- 1. Season the chicken with salt and pepper, then cook in a skillet over medium-high heat for about 6 minutes on each side until cooked through (internal temperature should reach 165°F). Let rest before slicing.
- 2. Chop bell peppers, julienne carrots, and dice cucumbers while the chicken cools.
- 3. In a mixing bowl, whisk together peanut butter, soy sauce, lime juice, honey (if using), and water until smooth.
- 4. In a large bowl, combine sliced chicken, vegetables, cilantro, and mint; drizzle with dressing and toss gently to coat.
- 5. Serve immediately or chill until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg