Description
Experience the vibrant flavors of this Thai Chicken Salad, blending tender chicken with fresh veggies and a zesty dressing. Perfect for picnics or quick weeknight dinners!
Ingredients
- Boneless, skinless chicken breasts
- Fresh lime juice
- Cabbage (green and purple)
- Grated carrots
- Fresh cilantro
- Roasted peanuts
- Fish sauce
- Sriracha sauce
- Honey or sugar
- Sesame oil
Instructions
- Cook the Chicken: Grill or pan-sear 3-4 chicken breasts for 6-7 minutes on each side until golden brown and cooked through.
- Prepare the Veggies: While the chicken cooks, chop cabbage and grate carrots.
- Make the Dressing: Whisk together lime juice, fish sauce, honey or sugar, sesame oil, and Sriracha in a bowl.
- Toss Everything Together: Slice cooled chicken thinly and combine with cabbage, carrots, cilantro, and peanuts in a large bowl.
- Add Dressing & Serve: Pour dressing over salad mixture and toss gently to coat evenly. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling/Pan-searing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg
Keywords: Marinate the chicken for 30 minutes to enhance flavor. Substitute chicken with tofu or shrimp for variety. Store leftovers separately in an airtight container for up to three days.