Description
Experience the vibrant flavors of Thai Chicken Salad, a colorful dish brimming with fresh ingredients and zesty dressing—perfect for any occasion!
Ingredients
Scale
- 3–4 Boneless Skinless Chicken Breasts
- 2 cups Fresh Cabbage, chopped
- 1 cup Bell Peppers, sliced
- 1 cup Carrots, grated
- ½ cup Fresh Cilantro, chopped
- ½ cup Crushed Peanuts
- ¼ cup Fresh Lime Juice
- 3 tbsp Low-Sodium Soy Sauce
- 1 tbsp Sugar
- 1 tsp Chili Paste (adjust for spice level)
- 2 tsp Sesame Oil
Instructions
- Cook the chicken by boiling in salted water until fully cooked (15-20 minutes). Let cool and shred.
- While the chicken cools, chop cabbage, bell peppers, and grate carrots into thin strips.
- Whisk together lime juice, soy sauce, sugar, chili paste, and sesame oil to make the dressing.
- In a large bowl, combine shredded chicken with chopped vegetables. Pour the dressing over and gently toss until well coated.
- Top with crushed peanuts and cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
Keywords: - For extra flavor, marinate the chicken for at least 30 minutes before boiling or grill it for a smoky taste. - Feel free to substitute vegetables based on availability; mango or avocado can provide delicious twists! - Store leftovers in an airtight container for up to three days; refresh with lime juice before serving.