Description
Thai Peanut Chicken Salad is a vibrant and flavorful dish that elevates any meal with its delightful combination of tender chicken, crunchy vegetables, and creamy peanut sauce. Perfect for picnics or dinner parties, this salad is a feast for the senses that promises to impress your guests while being quick and easy to prepare.
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
- 1. Cook the Chicken: Heat a skillet over medium heat with oil. Season chicken with salt and pepper; cook until golden brown and fully cooked (about 6-8 minutes per side). Let cool before slicing.
- 2. Prepare Veggies: Chop all vegetables into bite-sized pieces for a colorful presentation.
- 3. Make the Dressing: Whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, and Sriracha until smooth.
- 4. Toss Everything Together: In a large bowl, combine chopped vegetables and sliced chicken. Drizzle with dressing and mix until evenly coated.
- 5. Garnish & Serve: Top with cilantro and green onions. Serve immediately or chill for 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 380
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
Keywords: For a vegetarian option, substitute chicken with tofu or shrimp. Add diced fruits like mango or avocado for extra flavor. Store leftovers in an airtight container in the fridge for up to four days; enjoy cold.