Description
Thai Chicken Salad is a vibrant dish bursting with fresh flavors and textures that will transport you to the streets of Thailand. This easy-to-make salad features tender chicken, crunchy vegetables, and a zesty dressing that balances sweet, spicy, and savory notes. Perfect for summer picnics or cozy dinners at home, this salad can be enjoyed warm or cold, making it versatile for any occasion.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 1 cup bell peppers (sliced)
- 1 cup cucumbers (sliced)
- 1 cup carrots (shredded)
- ½ cup cilantro leaves (chopped)
- ½ cup mint leaves (chopped)
- ½ cup peanuts (chopped)
- Juice of 2 limes
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tsp chili paste
Instructions
- Cook the Chicken: Heat a grill or skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook for about 6–7 minutes per side until golden brown and cooked through. Let cool before slicing.
- Prepare Vegetables: Chop bell peppers, cucumbers, and carrots into bite-sized pieces.
- Make Dressing: In a small bowl, whisk together lime juice, fish sauce, brown sugar, and chili paste until well combined.
- Assemble Salad: In a large bowl, combine sliced chicken with chopped vegetables. Pour dressing over and toss gently to coat.
- Add Finishing Touches: Top with chopped peanuts and fresh herbs just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling/Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: For added protein variation, substitute chicken with shrimp or tofu. Keep the dressing separate until serving to maintain crunchiness in the salad. Enjoy your Thai Chicken Salad cold for optimal freshness.