Description
Experience a burst of vibrant flavors with this Thai chicken salad, featuring tender chicken, fresh veggies, and a zesty dressing. Perfect for a light meal or picnic!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 4 cups fresh green cabbage, chopped
- 1 cup carrots, grated
- 1/2 cup cilantro, chopped
- 1 red bell pepper, thinly sliced
- 1/2 cup green onions, chopped
- 1/2 cup unsalted peanuts, crushed
- 3 tbsp fish sauce
- 2 tbsp freshly squeezed lime juice
- 1 tbsp brown sugar
- 1 tbsp Sriracha sauce (adjust to taste)
- 1 tsp sesame oil
Instructions
- 1. Cook the Chicken: Poach chicken breasts in simmering salted water for 15-20 minutes until fully cooked. Let cool and shred into bite-sized pieces.
- 2. Prepare the Veggies: While the chicken cools, chop cabbage, grate carrots, slice bell peppers, and chop cilantro and green onions.
- 3. Make the Dressing: Whisk together fish sauce, lime juice, brown sugar, Sriracha sauce, and sesame oil in a small bowl. Adjust seasonings to taste.
- 4. Toss Everything Together: In a large bowl, combine shredded chicken with chopped veggies and crushed peanuts. Drizzle dressing over the mixture and toss gently until evenly coated.
- 5. Serve: Enjoy immediately or let sit for 30 minutes to meld flavors. Garnish with extra peanuts and cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poaching
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg