Description
Thai Peanut Chicken Salad is a vibrant and flavorful dish that combines tender chicken, crunchy vegetables, and a creamy peanut dressing. Perfect for warm weather gatherings or quick weeknight dinners, this salad is not only easy to prepare in under 30 minutes but also packed with deliciousness. With its delightful mix of textures and tastes, it promises to be a crowd-pleaser at any table.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 4 cups mixed salad greens (romaine and spinach)
- 1 red bell pepper, thinly sliced
- 1 cucumber, sliced (Persian or regular)
- 1 cup shredded carrots
- 2 green onions, finely chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1/3 cup peanuts, coarsely chopped (for garnish)
- 1/3 cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- Juice of 1 lime
- 1 tbsp honey or maple syrup (adjust to taste)
- 1 garlic clove, minced
- 1 tsp ginger powder or fresh ginger
Instructions
- Season chicken breasts with salt and pepper. Heat oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes per side until golden brown and cooked through.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey/maple syrup, garlic, and ginger until smooth.
- While the chicken cooks, prepare the vegetables by slicing the bell pepper, cucumber, shredding the carrots, and chopping green onions and cilantro.
- In a large mixing bowl, combine mixed greens with all prepared veggies. Slice cooked chicken into strips or cubes and add to the bowl.
- Drizzle the creamy peanut dressing over the salad mixture; toss gently until everything is well coated.
- Garnish with coarsely chopped peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1/4 of recipe (250g)
- Calories: 360
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg