Description
Thai Chicken Salad is a refreshing dish bursting with vibrant flavors and textures, perfect for warm weather gatherings. Enjoy the crunchy veggies and zesty dressing!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups mixed lettuce
- 1 bell pepper, sliced
- 1 cucumber, diced
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tbsp fish sauce
- 1 tsp chili flakes (adjust to taste)
- 1/2 cup chopped peanuts
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey or sugar
- 2 tbsp sesame oil
Instructions
- Cook chicken by boiling or grilling until fully cooked (15-20 minutes). Let cool, then shred.
- Chop lettuce, bell pepper, and cucumber into bite-sized pieces.
- In a bowl, whisk lime juice, soy sauce, honey (or sugar), fish sauce, sesame oil, and chili flakes to create the dressing.
- In a large mixing bowl, combine shredded chicken with chopped vegetables and pour over the dressing. Toss well to coat.
- Top with chopped peanuts and cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: Thai
Nutrition
- Serving Size: Approx. 1 bowl (about 300g)
- Calories: 390
- Sugar: 6g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg
Keywords: - Substitute chicken with shrimp or tofu for variety. - Add mango for sweetness or adjust spice levels based on preference.