Thai Peanut Chicken Salad
A delightful blend of flavors and textures, this Thai Peanut Chicken Salad features creamy peanut dressing, juicy chicken, and crisp vegetables, perfect for family dinners or meal prep.
Servings 4 servings
Calories 450kcal
Ingredients
For the Salad
- 1 lb boneless, skinless chicken breasts (3-4 pieces) Tender and juicy
- 1 cup bell peppers, thinly sliced Adding a sweet crunch
- 1 cup cucumbers, thinly sliced Providing a refreshing bite
- 1 cup carrots, julienned For a colorful, crispy texture
- ½ cup fresh cilantro, chopped Contributing an aromatic finish
For the Dressing
- ¼ cup creamy peanut butter Rich and indulgent
- 2 tbsp low-sodium soy sauce Enhancing the umami flavor
- 2 tbsp lime juice For a zesty freshness
- 1 tbsp honey or maple syrup To add a touch of sweetness
- 1 tbsp sesame oil Introducing a nutty aroma
- to taste Sriracha For just the right kick of heat
Instructions
Cooking the Chicken
- Heat a little oil in a skillet over medium heat.
- Add the chicken breasts to the pan, searing them for about 6-7 minutes on each side until golden brown and fully cooked.
- Remove the chicken from the skillet and let it rest for about 5 minutes.
Preparing the Vegetables
- 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 with the prepared veggies.
- Pour the dressing over the mixture, ensuring everything is mixed thoroughly.
- Garnish with freshly chopped cilantro.
Notes
Consider marinating the chicken in lime juice and soy sauce for 30 minutes before cooking for enhanced flavor. Substitute grilled chicken or tofu for a vegan version.