Crunchy Thai Chicken Salad with Peanut Dressing
Indulge in the vibrant and refreshing Crunchy Thai Chicken Salad with Peanut Dressing, a delightful blend of textures and flavors that can elevate any meal. This quick and easy recipe is perfect for busy weeknights or impressing guests with minimal effort. Juicy chicken meets crisp vegetables, tossed in a creamy peanut dressing that brings everything together beautifully. Not only is it nutritious, but it also allows for customization based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 cup bell peppers, thinly sliced
- 1 cup carrots, julienned
- 1 cup cucumbers, diced
- ½ cup cilantro, chopped
- ½ cup mint, chopped
- ½ cup unsweetened peanut butter
- ¼ cup low-sodium soy sauce
- Juice of 2 limes
- Water as needed for consistency
Instructions
- Season the chicken breasts with salt and pepper. Heat oil in a skillet over medium-high heat and cook the chicken for about 6 minutes per side until fully cooked (internal temperature of 165°F). Allow to rest before slicing.
- While the chicken cools, prepare the vegetables: chop bell peppers, julienne carrots, and dice cucumbers.
- For the dressing, mix peanut butter, soy sauce, lime juice in a bowl; whisk until smooth. Add water as needed for consistency.
- Slice cooled chicken into strips or cubes and toss with vegetables and herbs in a large bowl.
- Drizzle dressing over the salad mixture and toss gently to coat all ingredients evenly.
- Serve immediately or chill in the refrigerator for later enjoyment.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 420
- Sugar: 8g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 75mg