Description
Thai Peanut Chicken Salad is a deliciously vibrant dish that combines crunchy vegetables, tender chicken, and a creamy peanut dressing, delivering a party of flavors in every bite. Perfect for lunch, picnics, or summer barbecues, this salad is quick to prepare and customizable with your favorite seasonal veggies. Enjoy this colorful creation fresh or as part of your meal prep!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup diced cucumbers
- 1 bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- Juice of 2 limes
- 2 tbsp honey
- 1 tsp Sriracha (optional)
- 1/4 cup chopped fresh cilantro
Instructions
- Season chicken breasts with salt and pepper. Heat oil in a skillet over medium heat and cook chicken for 6-7 minutes per side until golden brown and cooked through.
- While the chicken rests, chop cucumbers, bell peppers, and shred carrots.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, and Sriracha until smooth.
- Slice the cooked chicken and combine it with the chopped vegetables in a large mixing bowl. Drizzle with dressing and mix gently to coat.
- Serve garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Skillet cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 salad (about 350g)
- Calories: 520
- Sugar: 10g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 70mg