Thai Chicken Salad
Enjoy a vibrant Thai chicken salad that combines tender chicken, crunchy vegetables, and a zesty dressing, perfect for any gathering or summer meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cups shredded cabbage (green and purple)
- 1 cup grated carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1/4 cup chopped peanuts (lightly toasted)
- 1–2 tsp Sriracha sauce (to taste)
Instructions
- Cook the chicken breasts in salted water for about 20 minutes or until fully cooked. Let cool before shredding into bite-sized pieces.
- In a large bowl, combine shredded cabbage, grated carrots, sliced bell pepper, and chopped cilantro.
- In a separate bowl, whisk together lime juice, fish sauce, sugar, and Sriracha to create the dressing.
- Add the shredded chicken and peanuts to the vegetable mixture. Drizzle with dressing and toss gently to combine.
- Serve immediately for the freshest taste.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 310
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: - Consider marinating the chicken beforehand for added flavor. - Feel free to customize by adding mango or adjusting spice levels to your preference. - Store leftovers in an airtight container in the fridge for up to three days; enjoy cold for the best flavor.
Find it online: https://masonrecipes.com/thai-chicken-salad/