Description
If you’re in search of a vibrant and satisfying meal, look no further than this Thai Peanut Chicken Salad. Bursting with fresh vegetables and tender chicken, this salad is drizzled with a creamy peanut dressing that ties all the flavors together beautifully. Perfect for a quick weeknight dinner or as part of your meal prep, this dish is not only delicious but also packed with nutrition.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (approximately 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
- Heat oil in a skillet over medium heat. Season chicken breasts with salt and pepper. Cook until golden brown and fully cooked, about 6-8 minutes per side. Let cool before slicing.
- While the chicken cools, chop vegetables into bite-sized pieces.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, and Sriracha until smooth.
- In a large bowl, combine chopped vegetables and sliced chicken. Drizzle dressing over the top and mix gently to coat.
- Top with cilantro and green onions before serving.
Nutrition
- Serving Size: Approximately 1⅓ cups (200g)
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg