Description
A fresh and flavorful Thai Chicken Salad that combines shredded chicken with vibrant vegetables and a creamy peanut dressing.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup shredded carrots
- 1 cup red bell pepper, thinly sliced
- 1 cup cucumber, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts (optional)
- 1/4 cup peanut butter (for dressing)
- 2 tablespoons soy sauce (for dressing)
- 2 tablespoons lime juice (for dressing)
- 1 tablespoon honey (for dressing)
- 1 teaspoon sesame oil (for dressing)
- 1 teaspoon grated fresh ginger (for dressing)
- 1 clove garlic, minced (for dressing)
- 2–3 tablespoons water (to thin dressing, as needed)
Instructions
- In a large bowl, combine the mixed salad greens, shredded chicken, carrots, bell pepper, cucumber, cilantro, and green onions. Toss gently to combine.
- In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, and garlic. Add water a tablespoon at a time until the dressing reaches your desired consistency.
- Drizzle the dressing over the salad and toss until everything is evenly coated.
- If using, sprinkle chopped peanuts on top for added crunch.
- Serve immediately or chill in the refrigerator for 15-30 minutes to let the flavors meld before serving.
Notes
- For a vegetarian option, substitute the chicken with grilled tofu or chickpeas.
- Add sliced avocado for extra creaminess and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg