Description
This vibrant Thai chicken salad combines juicy chicken, crunchy veggies, and a zesty peanut dressing for a refreshing meal that’s bursting with flavor.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 2 cups finely shredded red cabbage
- 1 cup grated carrots
- 1 medium English cucumber, thinly sliced
- ½ cup chopped fresh cilantro
- ¼ cup crushed peanuts
- ¼ cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp freshly squeezed lime juice
- 1 tbsp honey or maple syrup
- 1 tsp sriracha sauce (adjust to taste)
Instructions
- Preheat a grill or skillet over medium-high heat. Season the chicken with salt and pepper and cook for about 6-7 minutes per side until golden brown and cooked through. Let it rest before slicing.
- While the chicken cooks, shred the red cabbage, grate the carrots, and slice the cucumber.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, and sriracha until smooth.
- In a large bowl, combine all vegetables and sliced chicken. Drizzle with dressing and toss until well coated.
- Garnish with crushed peanuts and chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling/Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 salad bowl (approximately 350g)
- Calories: 450
- Sugar: 8g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg