Description
A refreshing blend of tender chicken, vibrant vegetables, and zesty dressing that brings a taste of Thailand to your table. Perfect for a light meal or side dish!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 stalk fresh lemongrass, finely chopped
- 2 cups green or red cabbage, shredded
- 1 cup carrots, julienned (about 2 medium carrots)
- ½ cup fresh cilantro, chopped
- 1 red bell pepper, diced
- ¼ cup low-sodium soy sauce
- ¼ cup freshly squeezed lime juice
- 1 tablespoon sesame oil
- Sriracha sauce to taste
- ¼ cup peanut butter
- 2 tablespoons honey or agave syrup
- 1 tablespoon fresh ginger, grated
- 1 garlic clove, minced
- Water as needed to thin dressing
Instructions
- Cook the Chicken: Boil water in a pot and add chicken breasts. Simmer for about 15-20 minutes until fully cooked. Remove and let cool before dicing.
- Make the Dressing: Whisk together peanut butter, soy sauce, honey, lime juice, ginger, garlic, sesame oil, Sriracha (if using), and water until smooth.
- Prepare Vegetables: Shred cabbage and julienne carrots while the chicken cools. Dice the bell pepper and chop cilantro.
- Combine: In a large bowl, mix shredded cabbage, carrots, bell pepper, cilantro, and diced chicken. Drizzle with dressing and toss gently.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg