Description
Thai Peanut Chicken Salad is a vibrant and flavorful dish that transforms the traditional salad experience. With tender chicken coated in a creamy peanut sauce, paired with crisp vegetables and topped with crunchy peanuts, this salad is a feast for the senses. Perfect for lunch, potlucks, or light dinners, it’s easy to prepare and sure to impress. Enjoy every bite as flavors dance on your palate and colors brighten your table!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup shredded carrots
- 1 cucumber, diced
- 2 cups shredded red cabbage
- ½ cup fresh cilantro, chopped
- ½ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 2 tbsp honey or maple syrup
- Juice of 1 lime
- 1 garlic clove, minced
- ½ tsp crushed red pepper flakes (adjust for spice preference)
Instructions
- Cook the Chicken: Preheat a grill pan over medium heat. Season chicken breasts with salt and pepper. Grill for about 6-7 minutes per side until golden brown and cooked through. Let rest for 5 minutes before slicing.
- Make the Dressing: In a bowl, whisk together peanut butter, soy sauce, honey/maple syrup, lime juice, garlic, and red pepper flakes until smooth.
- Prepare the Vegetables: Dice bell peppers and cucumber into bite-sized pieces; shred carrots and cabbage; chop cilantro.
- Combine: In a large bowl, mix all vegetables with sliced chicken. Pour dressing over salad mixture and toss to coat evenly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 salad (300g)
- Calories: 420
- Sugar: 10g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 80mg
Keywords: Marinate chicken in peanut sauce for added flavor. Customize with seasonal vegetables or add mango for sweetness. Store leftovers in an airtight container for up to three days.