Delicious Thai Chicken Salad

The vibrant colors of the Thai Chicken Salad dance in the bowl like a party on your plate. Crisp veggies mingle with tender chicken, all dressed in a zesty lime dressing that makes your taste buds do the cha-cha. Picture this: every bite bursts with flavor—sweetness from the mango, crunch from the peanuts, and a kick of heat that makes you feel alive. It’s not just food; it’s an experience that transports you straight to Thailand without the need for a passport.

I remember the first time I made this dish for my family during a hot summer evening. My kids were skeptical at first—they thought “salad” meant “boring.” But as soon as they took their first bite, their eyes widened in surprise. The excitement was palpable; suddenly salad wasn’t just something you ate to be healthy—it was something you craved! I swear I heard angels singing as they devoured every last morsel.

I once served this dish at a barbecue, and my friends kept asking for seconds—who knew salad could become the star of a cookout?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless Skinless Chicken Breasts: Use about 1 pound of chicken; grilling adds a smoky flavor that pairs perfectly with the salad.
• Fresh Mixed Greens: A mix of romaine and spinach gives great texture; always wash them thoroughly before use.
• Cucumber: Choose crisp cucumbers for that refreshing crunch; slice them thinly to maximize flavor.
• Red Bell Pepper: This adds sweetness and color; opt for firm peppers for the best results.
• Mango: Ripe mango adds sweetness; look for fruit that gives slightly when squeezed gently.
• Fresh Cilantro: A handful of cilantro brings freshness; feel free to adjust based on your taste preferences.
• Peanuts: Crushed peanuts add crunch; use unsalted varieties to control saltiness.

For the Dressing:

• Lime Juice: Freshly squeezed lime juice is a must for a zesty kick; skip bottled versions if possible.
• Soy Sauce: Use low-sodium soy sauce to keep it healthier without sacrificing flavor.
• Honey: Just a touch balances out the acidity of lime beautifully; opt for local honey if you can.
• Sriracha Sauce: Add this for some heat; adjust according to your spice tolerance!
• Sesame Oil: A drizzle of sesame oil enhances flavor depth; it’s rich and aromatic!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Chicken: Start by preheating your grill or skillet over medium-high heat. Season 1 pound of boneless skinless chicken breasts with salt and pepper. Grill each side until cooked through and juices run clear—about 6-7 minutes per side.

Prepare the Veggies: While your chicken cooks, chop up 2 cups of mixed greens, 1 cucumber (sliced thin), and 1 red bell pepper (diced). Toss them into a large bowl as you go along.

Add Fresh Fruits: Peel and dice 1 ripe mango into bite-sized pieces. Toss this fruity goodness in with your veggies—it creates an amazing contrast!

Create the Dressing: In a small bowl, whisk together juice from 2 limes, 3 tablespoons of low-sodium soy sauce, 1 tablespoon honey, 1 teaspoon Sriracha sauce (or more if you’re feeling bold), and 2 teaspoons sesame oil until well combined.

Toss it Up: Slice your grilled chicken once it’s slightly cooled. Add it along with crushed peanuts (about ¼ cup) into the vegetable-mango mix. Drizzle your fabulous dressing over everything and toss gently but thoroughly until all ingredients are coated.

Serve Immediately: Transfer your vibrant creation onto plates or bowls immediately! Garnish with extra cilantro or peanuts if you’re feeling fancy—and voila! Your Thai Chicken Salad is ready to impress!

And there you have it—a tantalizing Thai Chicken Salad that’s bursting with flavor! It’s so good you’ll want to make it every week (don’t worry—I won’t tell anyone). Enjoy!

Perfecting the Cooking Process

Start by marinating the chicken for at least 30 minutes to enhance flavor, then grill until golden brown before assembling your salad.

Add Your Touch

Feel free to swap out vegetables or add fruits like mango for a sweet twist. Experiment with different dressings to suit your taste.

Storing & Reheating

Store leftover salad in an airtight container in the fridge for up to three days. Reheat chicken separately to maintain texture.

Sharing this recipe brings back memories of summer barbecues where everyone devoured my Thai Chicken Salad, asking for seconds and thirds!

FAQ

Can I make this salad ahead of time?

Absolutely! Just keep the dressing separate until serving to maintain freshness.

What can I substitute for chicken?

Try shrimp or tofu for a delicious twist on this Thai Chicken Salad.

How can I make it spicier?

Add sliced jalapeños or a dash of sriracha to kick up the heat in your salad.

Print

Thai Chicken Salad

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Savor the vibrant flavors of this Thai Chicken Salad, packed with fresh ingredients and zesty dressing—perfect for a light dinner or summer picnic.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Salad
• Method: Grilling
• Cuisine: Thai

Ingredients

Scale 1x2x3x

• 1 lb boneless skinless chicken breasts
• 2 cups fresh mixed greens
• 1 cucumber, thinly sliced
• 1 red bell pepper, diced
• 1 ripe mango, diced
• Fresh cilantro, chopped
• ¼ cup crushed peanuts
• Juice of 2 limes
• 3 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tsp Sriracha sauce (adjust to taste)
• 2 tsp sesame oil

Instructions

1. Preheat grill or skillet over medium-high heat. Season chicken with salt and pepper; grill for 6-7 minutes per side until cooked through.
2. While the chicken cooks, chop mixed greens, cucumber, and red bell pepper. Combine in a large bowl.
3. Dice the mango and add it to the vegetable mix.
4. In a small bowl, whisk together lime juice, soy sauce, honey, Sriracha, and sesame oil.
5. Slice grilled chicken and add to the salad along with crushed peanuts. Drizzle dressing over top and toss gently until combined.
6. Serve immediately; garnish with additional cilantro or peanuts if desired.

Nutrition

• Serving Size: 1 bowl (300g)
• Calories: 360
• Sugar: 12g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 75mg

Keywords: - Marinate your chicken for at least 30 minutes for enhanced flavor. - Feel free to swap out veggies or use shrimp/tofu for protein variations. - Store leftovers in an airtight container for up to three days; keep dressing separate until serving.