Thai Chicken Salad
A refreshing blend of tender chicken, crisp veggies, and a zesty dressing that’s perfect for light meals or gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: Thai
Ingredients
- Boneless, skinless chicken breasts
- Fresh cilantro and mint
- Red cabbage and bell peppers
- Julienned carrots
- Roasted peanuts
Instructions
- 1. Season chicken breasts with salt and pepper; grill over medium heat for 6-7 minutes per side until fully cooked.
- 2. In a small bowl, whisk together fish sauce, fresh lime juice, sugar, and chili flakes to create the dressing.
- 3. While chicken cooks, chop cabbage and bell peppers; julienne the carrots.
- 4. In a large bowl, combine shredded chicken and chopped vegetables once cooled. Drizzle dressing over top and toss gently.
- 5. Just before serving, fold in chopped herbs and peanuts to maintain freshness.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: - For extra flavor, marinate chicken for 30 minutes before cooking. - Substitute grilled chicken with tofu or shrimp for a variation. - Consider adding toppings like avocado or mango for added taste.
Find it online: https://cookingwithruth.com/delicious-thai-chicken-salad/