Description
“Crunchy Thai Chicken Salad with Peanut Dressing is a vibrant, refreshing dish combining tender chicken, crisp veggies, and a creamy, flavorful peanut dressing. Perfect for a quick dinner or as a crowd-pleasing dish for gatherings, this salad is a perfect balance of fresh textures and savory flavors.”
Ingredients
3 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup bell peppers, thinly sliced
1 cup carrots, julienned
1 cup cucumbers, diced
½ cup cilantro, chopped
½ cup mint, chopped
½ cup unsweetened peanut butter
¼ cup low-sodium soy sauce
Juice of 2 limes
1 tbsp honey (optional)
Water as needed for consistency
Instructions
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Cook the Chicken: Season chicken breasts with salt and pepper. In a skillet, heat medium-high heat and cook chicken for about 6 minutes on each side until fully cooked (internal temperature should reach 165°F). Let rest before slicing.
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Prepare the Veggies: While chicken cools, chop bell peppers, julienne carrots, and dice cucumbers.
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Make the Dressing: Whisk together peanut butter, soy sauce, lime juice, honey (optional), and water until smooth. Add more water if needed for desired consistency.
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Assemble the Salad: Slice chicken into strips or cubes. In a large bowl, toss chicken with prepared veggies, cilantro, and mint.
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Dress the Salad: Drizzle peanut dressing over the salad and toss to coat.
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Serve: Serve immediately or chill until ready to serve.
Notes
Add More Veggies: Consider adding red cabbage, edamame, or sliced radishes for extra crunch and color.
Spicy Kick: Add chili flakes or sriracha to the dressing for a spicy twist.
Vegan Version: Replace chicken with tofu or tempeh for a plant-based option.
Noodles: Toss with cooked rice noodles or soba noodles for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad, Main Dish
- Method: Sautéing, Mixing
- Cuisine: Thai, Asian Fusion
