Thai Peanut Chicken Salad
A vibrant mix of crunchy vegetables, succulent chicken, and creamy peanut dressing, perfect for a healthy meal.
Ingredients
For the Salad
- 1 lb boneless, skinless chicken breasts (about 3-4) Cooked and sliced
- 1 cup bell peppers, chopped
- 1 cup carrots, julienned
- 1 cup cucumber, thinly sliced
- 1 cup red cabbage, shredded
- ½ cup cilantro, chopped For garnish
- ¼ cup green onions, sliced For garnish
For the Dressing
- ½ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup For sweetness
- 1 tsp Sriracha sauce Optional for heat
Instructions
Cook the Chicken
- Heat a skillet over medium heat with oil.
- Season chicken with salt and pepper; cook until golden brown and fully cooked, about 6-8 minutes per side.
- Let cool before slicing.
Prepare Veggies
- Chop all vegetables into bite-sized pieces for a colorful presentation.
Make the Dressing
- Whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, and Sriracha until smooth.
Toss Everything Together
- In a large bowl, combine chopped vegetables and sliced chicken.
- Drizzle with dressing and mix until evenly coated.
Garnish & Serve
- Top with cilantro and green onions.
- Serve immediately or chill for 30 minutes to enhance flavors.
Notes
To store, place the salad in an airtight container in the refrigerator for up to 3 days. It's best to store the dressing separately if planning to keep leftovers to prevent soggy vegetables.