Description
Indulge in the vibrant flavors of Thai Peanut Chicken Salad, a delightful dish that combines tender chicken with an array of fresh vegetables and a creamy peanut dressing. Perfect for picnics, dinner parties, or quick weeknight meals, this salad is not only visually stunning but also packed with flavor and nutrition. With its quick prep time and versatility, you can easily customize it to suit your tastes—substituting chicken for tofu or adding fruits like mango for an extra burst of sweetness. Enjoy this refreshing salad on its own, in lettuce wraps, or over rice noodles for a satisfying meal.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 cup bell peppers, chopped
- 1 cup carrots, julienned
- 1 cucumber, thinly sliced
- 1 cup red cabbage, shredded
- ½ cup cilantro, chopped
- ½ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
Instructions
- Cook the chicken in a skillet over medium heat until golden brown and cooked through (about 6–8 minutes per side). Let cool before slicing.
- Chop all vegetables into bite-sized pieces.
- Whisk together peanut butter, soy sauce, lime juice, honey (or maple syrup), and optional Sriracha in a bowl until smooth.
- In a large bowl, combine sliced chicken and chopped veggies. Drizzle with dressing and toss gently to coat.
- Garnish with cilantro and green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 75mg
Keywords: Use fresh ingredients for the best flavor and texture. Chill the salad for at least 30 minutes before serving to enhance flavors. Feel free to substitute proteins or add nuts for extra crunch.