Description
Experience a burst of vibrant flavors with this Thai chicken salad, combining crunchy vegetables, aromatic herbs, and zesty lime dressing. Perfect for summer BBQs or quick weeknight dinners, this dish is not only visually stunning but also incredibly easy to prepare. Impress your guests with this colorful masterpiece that’s sure to become a favorite!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup bell peppers, thinly sliced
- 1 cup cucumbers, thinly sliced
- 1 cup carrots, julienned
- ½ cup fresh cilantro, chopped
- ½ cup fresh mint, chopped
- Juice of 2 limes (about ¼ cup)
- 2 tbsp Thai chili sauce
- ¼ cup coarsely chopped unsalted peanuts
- 1 tbsp fish sauce
- 2 tbsp sesame oil (toasted preferred)
- 1 tbsp honey or agave syrup
- 2 tbsp rice vinegar
Instructions
- Cook the Chicken: Season chicken breasts with salt and pepper. Grill over medium-high heat until cooked through (165°F). Let rest before slicing.
- Prepare Vegetables: While the chicken is cooking, slice bell peppers, cucumbers, and julienne carrots into uniform strips for even mixing.
- Make the Dressing: In a bowl, whisk together lime juice, fish sauce, honey, sesame oil, rice vinegar, and Thai chili sauce until smooth.
- Combine Ingredients: In a large bowl, mix sliced chicken with vegetables and herbs. Drizzle dressing over the top and toss gently to coat.
- Serve: Sprinkle chopped peanuts on top just before serving for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg
Keywords: Customize your salad by adding shrimp or tofu for protein alternatives. For a sweet twist, consider adding mango slices. Store leftovers in an airtight container for up to three days; add dressing just before serving to maintain freshness.