Thai Peanut Chicken Salad
Thai Peanut Chicken Salad is a vibrant and satisfying dish that brings together tender chicken, fresh vegetables, and a rich, creamy peanut dressing. This salad is perfect for any occasion—be it a picnic, dinner party, or meal prep for the week. Ready in just 35 minutes, it’s not only quick to make but also a feast for the senses with its colorful presentation and flavor-packed ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Thai
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 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
- 1. Cook the Chicken: Heat oil in a skillet over medium heat. Season chicken with salt and pepper. Cook until golden brown and fully cooked (about 6-8 minutes per side). Let cool before slicing.
- 2. Prepare Veggies: Chop all vegetables into bite-sized pieces.
- 3. Make the Dressing: In a mixing bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, and Sriracha until smooth.
- 4. Toss Together: In a large bowl, combine chopped vegetables and sliced chicken. Drizzle with dressing and mix until evenly coated.
- 5. Garnish & Serve: Top with cilantro and green onions. Serve immediately or chill for 30 minutes to enhance flavors.
Nutrition
- Serving Size: 1 salad (300g)
- Calories: 450
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Find it online: https://cooknatalie.com/thai-peanut-chicken-salad/