Description
A refreshing and flavorful Thai Chicken Salad that combines shredded chicken with fresh vegetables and a creamy peanut dressing.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups mixed salad greens (such as romaine and spinach)
- 1 cup shredded carrots
- 1 cup red bell pepper, thinly sliced
- 1/2 cup cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped (optional)
- 1/4 cup peanut butter (for dressing)
- 2 tablespoons soy sauce (for dressing)
- 2 tablespoons honey (for dressing)
- 1 tablespoon rice vinegar (for dressing)
- 1 tablespoon lime juice (for dressing)
- 1 teaspoon sesame oil (for dressing)
- 1 teaspoon minced garlic (for dressing)
- 1 teaspoon grated ginger (for dressing)
- Salt and pepper to taste (for dressing)
Instructions
- In a large bowl, combine the mixed salad greens, shredded chicken, carrots, red bell pepper, cucumber, red onion, and cilantro. Toss gently to mix.
- In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, minced garlic, and grated ginger until smooth. If the dressing is too thick, add a little water to reach your desired consistency. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and toss until everything is well coated.
- If using, sprinkle chopped peanuts on top for added crunch.
- Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld before serving.
Notes
- For a vegetarian option, substitute the chicken with tofu or chickpeas.
- Add sliced avocado or mango for a creamier texture and a hint of sweetness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg