Flavorful Thai Chicken Salad Recipe
Experience a burst of vibrant flavors with this Thai chicken salad, featuring tender chicken, crisp veggies, and a zesty dressing—perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Ingredients
Scale
- 3 boneless, skinless chicken breasts (approximately 1.5 lbs)
- 1 cup fresh cilantro, chopped
- 1 red bell pepper, sliced
- 1 English cucumber, diced
- 2 medium carrots, shredded
- Juice of 2 limes (about ¼ cup)
- 3 tbsp low-sodium soy sauce
- 3 tbsp smooth peanut butter
- 1 tbsp chili paste (adjust for spice level)
- 1 tbsp honey
Instructions
- 1. Cook the Chicken: In a pot of salted boiling water, add chicken breasts. Cook until they reach an internal temperature of 165°F (15-20 minutes). Remove and let cool before shredding.
- 2. Prepare the Veggies: Chop the red bell pepper into strips and dice the cucumber. Shred the carrots using a box grater.
- 3. Create the Dressing: Whisk lime juice, soy sauce, peanut butter, chili paste, and honey in a bowl until smooth.
- 4. Toss Everything Together: In a large bowl, combine shredded chicken and vegetables. Drizzle with dressing and toss until well coated.
- 5. Garnish & Serve: Top with chopped cilantro and crushed peanuts if desired. Enjoy immediately or chill for enhanced flavor.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 75mg
Keywords: Feel free to substitute chicken with grilled shrimp or tofu for variety. Add nuts for extra crunch or fruits like mango for sweetness. For maximum flavor, marinate the chicken for at least 30 minutes before cooking.
Find it online: https://cookingwithruth.com/chicken-salad/