Description
Indulge in this vibrant Thai chicken salad, featuring tender chicken, crisp veggies, and a zesty dressing that creates a refreshing meal perfect for any occasion.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 pounds)
- 4 cups fresh mixed greens (baby spinach or romaine)
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup grated carrots
- ½ cup fresh cilantro leaves
- ¼ cup toasted peanuts (or cashews)
- 2 tbsp fish sauce
- Juice of 2 limes (about ¼ cup)
- 1 tbsp sugar or honey
- 1 tsp chili paste or sauce (adjust to taste)
- 1 garlic clove, minced
Instructions
- Marinate chicken breasts in fish sauce and lime juice for 20 minutes.
- Cook marinated chicken in a skillet over medium heat for about 6-7 minutes on each side until golden brown and cooked through. Let it cool before slicing.
- While the chicken cools, prepare the vegetables: dice the bell pepper and cucumber, and grate the carrots.
- In a small bowl, whisk together garlic, lime juice, sugar or honey, chili paste, and fish sauce to make the dressing.
- In a large bowl, combine sliced chicken, mixed greens, vegetables, cilantro, and peanuts. Drizzle with dressing and toss gently to combine.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Skillet Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 355
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg