Description
Thai chicken salad is a vibrant mix of tender chicken, crunchy vegetables, and a zesty dressing, perfect for refreshing lunches or casual gatherings.
Ingredients
Scale
- 2 boneless skinless chicken breasts (about 1 pound)
- 4 cups romaine lettuce, chopped
- 1 cup red bell pepper, thinly sliced
- 1 cup carrots, shredded
- 1 cup English cucumber, diced
- ½ cup fresh cilantro, chopped
- ½ cup fresh mint, chopped
- ¼ cup toasted peanuts, coarsely chopped
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon chili paste
Instructions
- Cook the chicken: Grill or poach chicken breasts until fully cooked (internal temperature of 165°F). Allow to cool before slicing.
- Prep the veggies: Slice red bell pepper, shred carrots, and dice cucumber while chicken cools.
- Make the dressing: In a bowl, whisk soy sauce, lime juice, and chili paste together. Adjust seasoning as needed.
- Combine ingredients: In a large bowl, mix lettuce, veggies, herbs, peanuts, and sliced chicken. Drizzle with dressing and toss gently to combine.
- Serve: Transfer to a platter or individual bowls and garnish with extra peanuts and herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling/Poaching
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: For added protein variety, substitute chicken with tofu or shrimp. Marinating the chicken beforehand enhances flavor.