Description
Crunchy Thai Chicken Salad with Peanut Dressing is a vibrant, delightful dish that combines crisp vegetables and tender chicken, all enveloped in a creamy peanut dressing. This salad is perfect for warm evenings or impressing guests, offering a quick preparation time while bursting with flavors and textures. Enjoy it as a main course or side dish, and feel free to customize it to suit your taste!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups shredded green or purple cabbage
- 1 cup shredded carrots
- 1 medium cucumber, sliced
- 1/2 cup creamy peanut butter
- 3 tbsp low-sodium soy sauce
- Juice of 1 lime (about 2 tbsp)
- 1 tbsp honey for sweetness (optional)
Instructions
- Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper, place on a lined baking sheet, and bake for 20-25 minutes until cooked through. Let cool before slicing.
- While chicken bakes, chop cabbage, julienne carrots, and slice cucumber.
- In a mixing bowl, whisk together peanut butter, soy sauce, lime juice, and honey until smooth.
- In a large bowl, combine chopped veggies and sliced chicken. Drizzle with dressing and toss until evenly coated.
- Serve immediately on plates; top with chopped peanuts or sesame seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 salad bowl (about 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg