Description
Thai Chicken Salad is a vibrant, refreshing dish that harmonizes succulent chicken with crisp vegetables and a zesty dressing. Perfect for any occasion, this easy-to-make salad delights the senses and brings smiles to every gathering.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 tablespoons fresh lime juice
- 4 cups mixed greens
- 1 cup cucumber, diced
- 1 cup carrots, grated
- 1/2 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or agave syrup
Instructions
- Marinate chicken in soy sauce and lime juice for at least 30 minutes.
- Cook marinated chicken in a skillet with sesame oil over medium heat for about 6-8 minutes per side until golden brown and fully cooked.
- While chicken cooks, prepare veggies by chopping cucumber and grating carrots; combine in a large bowl with mixed greens.
- Whisk together lime juice, honey/agave syrup, soy sauce, and sesame oil to create the dressing.
- After cooling slightly, slice the chicken and add it to the veggie mix. Pour dressing over and sprinkle with peanuts and cilantro.
- Toss gently to combine and serve immediately or refrigerate for 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg