Description
Thai Chicken Salad is a vibrant, refreshing dish bursting with flavor. This delightful salad combines tender chicken, crunchy vegetables, and zesty dressing for a perfect summer meal or quick weeknight dinner. With its colorful presentation and harmonious blend of tastes, it’s sure to impress at any gathering.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 4 cups crisp romaine lettuce, chopped
- 1 red bell pepper, sliced
- 1 cucumber, sliced
- ½ cup fresh cilantro, chopped
- ¼ cup unsalted peanuts, crushed
- Juice of 2 limes (about ¼ cup)
- 3 tbsp low-sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- ½ tsp chili flakes
Instructions
- Boil water in a pot over medium heat. Season chicken breasts with salt and pepper; add to boiling water. Cook for 15-20 minutes until internal temperature reaches 165°F (74°C). Remove and shred.
- While chicken cooks, chop lettuce, slice bell pepper, and cucumber.
- In a small bowl, whisk lime juice, soy sauce, fish sauce, brown sugar, and chili flakes until smooth; adjust seasoning to taste.
- In a large bowl, combine shredded chicken with veggies and peanuts. Pour dressing over salad and toss gently to coat.
- Serve immediately with additional peanuts on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: For added flavor, marinate chicken in lime juice and garlic for at least 30 minutes before cooking. Substitute grilled shrimp or tofu for a different protein option. Store leftovers in an airtight container; keep dressing separate for freshness.