Description
Experience a vibrant explosion of flavors with this Thai Chicken Salad! Juicy grilled chicken mingles with fresh, crunchy vegetables and a zesty dressing that tantalizes your taste buds. Perfect for summer days or to impress at potlucks, this dish is not only visually stunning but also versatile enough for meals throughout the week. With customizable ingredients and a delightful aroma reminiscent of a bustling Thai market, this salad will become a favorite in your household.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 1 cup fresh cilantro (chopped)
- 4 cups crisp lettuce (romaine or butter)
- 1 red bell pepper (diced)
- 1 cup carrots (shredded)
- 1 cucumber (diced)
- 3 green onions (sliced)
- 3 tbsp low-sodium soy sauce
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp creamy peanut butter
- 1 tbsp honey or agave syrup
- 1 tsp sesame oil
- Sriracha (optional, to taste)
Instructions
- Preheat grill or stovetop grill pan over medium heat. Season chicken with salt and pepper. Grill for about 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Let rest before slicing.
- Whisk together soy sauce, lime juice, peanut butter, honey/agave syrup, sesame oil, and Sriracha in a bowl until smooth.
- Chop lettuce into bite-sized pieces and dice cucumber and red bell pepper.
- In a large mixing bowl, combine chopped lettuce, veggies, cilantro, sliced chicken, and green onions. Drizzle with the dressing and toss to coat.
- Serve immediately on platters or in bowls; garnish with extra cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg