Description
Thai Peanut Chicken Salad is a vibrant and flavorful dish that effortlessly combines tender chicken, crunchy vegetables, and a creamy peanut sauce. This refreshing salad not only tantalizes the taste buds but also makes for an impressive meal at gatherings or a quick weeknight dinner. With its bold flavors and easy preparation, you can whip it up in just 35 minutes, making it perfect for busy schedules. Customize it with your choice of proteins or add some fruits for an extra twist. Enjoy a nutritious and satisfying meal that is sure to please everyone at the table!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup bell peppers, chopped
- 1 cup carrots, julienned
- 1 cucumber, thinly sliced
- 1 cup red cabbage, shredded
- ½ cup cilantro, chopped
- ¼ cup green onions, sliced
- ½ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 tsp Sriracha sauce (optional)
Instructions
- Cook the chicken: Heat a skillet over medium heat with oil. Season chicken with salt and pepper and cook for about 6-8 minutes per side until golden brown and fully cooked. Let cool before slicing.
- Prepare veggies: Chop all vegetables into bite-sized pieces for an appealing presentation.
- Make the dressing: In a bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, and Sriracha until smooth.
- Toss everything together: In a large bowl, combine chopped vegetables and sliced chicken. Drizzle with dressing and mix until evenly coated.
- Garnish & serve: Top with cilantro and green onions. Serve immediately or chill for about 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 7g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 60mg