Thai Peanut Chicken Salad
This vibrant and flavorful Thai Peanut Chicken Salad combines rich peanut butter with fresh vegetables and tender chicken, perfect for a quick meal.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts About 3-4 pieces
- 1 cup bell peppers, thinly sliced Use colorful varieties
- 1 cup cucumbers, thinly sliced Cool and refreshing
- 1 cup carrots, julienned Adds sweetness and crunch
- ½ cup fresh cilantro, chopped Enhances flavor
Dressing Ingredients
- ¼ cup creamy peanut butter The star of the dressing
- 2 tbsp low-sodium soy sauce Adds umami flavor
- 2 tbsp lime juice For brightness
- 1 tbsp honey or maple syrup Balances savory flavors
- 1 tbsp sesame oil Adds nutty flavor
- Sriracha To taste for spice
Instructions
Cooking the Chicken
- Heat a little oil in a skillet over medium heat.
- Add the chicken breasts and sear for 6-7 minutes on each side until fully cooked.
- Let the chicken rest for about 5 minutes to retain its juices.
Preparing the Veggies
- While the chicken is cooling, chop the bell peppers, slice the cucumbers, and julienne the carrots.
Making the Dressing
- In a mixing bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, and Sriracha until smooth.
Combining Everything
- In a large bowl, toss together the sliced chicken and prepared vegetables.
- Pour the peanut dressing over and gently toss until everything is coated.
- Garnish with chopped cilantro.
Notes
Marinate the chicken in soy sauce and garlic for extra flavor. Serve on a bed of lettuce for added crunch. Store leftovers in an airtight container for up to 3 days, keeping dressing separate until serving.