Crunchy Thai Chicken Salad (Print)
A vibrant mix of fresh vegetables and tender chicken tossed with herbs and a creamy homemade peanut lime dressing.
# Ingredients:
→ Protein
01 -
3 boneless, skinless chicken breasts (about 680g)
→ Vegetables
02 -
1 cup bell peppers, thinly sliced
03 -
1 cup carrots, julienned
04 -
1 cup cucumbers, diced
→ Herbs
05 -
½ cup fresh cilantro, chopped
06 -
½ cup fresh mint, chopped
→ Dressing
07 -
½ cup unsweetened peanut butter
08 -
¼ cup low-sodium soy sauce
09 -
Juice of 2 limes
10 -
1 tbsp honey (optional)
11 -
Water as needed for consistency
# Directions:
01 -
Season chicken breasts with salt and pepper. Heat oil in a skillet over medium-high heat and cook chicken for about 6 minutes on each side until fully cooked (internal temperature of 74°C/165°F). Allow to rest before slicing.
02 -
While the chicken cools, chop bell peppers, julienne carrots, and dice cucumbers.
03 -
In a bowl, combine peanut butter, soy sauce, lime juice, honey, and water. Whisk until smooth and creamy.
04 -
Slice cooled chicken into strips or cubes and toss with prepared vegetables and herbs in a large bowl.
05 -
Drizzle peanut dressing over the salad mixture and toss gently to coat. Serve immediately or chill for later enjoyment.
# Notes:
01 -
For best flavor, allow the salad to marinate in the dressing for at least 15 minutes before serving.
02 -
To save time, you can use pre-cooked rotisserie chicken.