Thai Peanut Chicken Salad
Thai Peanut Chicken Salad is a vibrant and delicious dish that combines tender chicken with crunchy vegetables, all tossed in a creamy peanut dressing. This refreshing salad is perfect for gatherings, meal prep, or a quick weeknight dinner. With its delightful mix of flavors and textures, it’s sure to impress your family and friends!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Grilling/Pan Cooking
- Cuisine: Thai
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 red bell pepper, sliced
- 1 cucumber, diced
- 2 medium carrots, grated
- 1/2 cup fresh cilantro, chopped
- 1/2 cup toasted peanuts
- 1/2 cup creamy peanut butter
- 3 tbsp low-sodium soy sauce
- Juice of 2 limes (about 4 tbsp)
- 2 tbsp honey or maple syrup
- 1 garlic clove, minced
- 1 tsp grated ginger
Instructions
- Preheat grill or pan over medium heat. Season the chicken with salt and pepper, then cook until golden brown (about 6-7 minutes per side) until the internal temperature reaches 165°F. Let rest before slicing.
- While the chicken cooks, chop the red bell pepper, cucumber, carrots, and cilantro.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, garlic, and ginger until smooth.
- In a large bowl, combine sliced chicken with vegetables and toasted peanuts. Pour the dressing over everything and toss gently to coat.
- Serve immediately or chill in the fridge for enhanced flavors.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 380
- Sugar: 9g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 70mg
Keywords: For added flavor, marinate the chicken in peanut sauce for an hour before cooking. Feel free to substitute chicken with tofu or shrimp for different protein options. Customize with additional veggies like snap peas or broccoli.