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–+ servings
jhessica

Thai Chicken Salad: A Fresh and Flavorful Delight!

A fresh and flavorful Thai Chicken Salad that combines shredded chicken with vibrant vegetables and a creamy peanut dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large bowl, combine the mixed salad greens, shredded chicken, carrots, bell pepper, cucumber, cilantro, and green onions. Toss gently to combine.
  2. 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.
  3. Drizzle the dressing over the salad and toss until everything is evenly coated.
  4. If using, sprinkle chopped peanuts on top for added crunch.
  5. Serve immediately or chill in the refrigerator for 15-30 minutes to let the flavors meld before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 600mgFiber: 3gSugar: 8g

Notes

  • For a vegetarian option, substitute the chicken with grilled tofu or chickpeas.
  • Add sliced avocado for extra creaminess and healthy fats.

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