Description
This Crunchy Thai Chicken Salad with Peanut Dressing is a quick and satisfying meal, perfect for weeknights. It features tender chicken, crisp vegetables, and a creamy peanut dressing. Naturally gluten-free and dairy-free, it’s a healthy option packed with protein and flavor.
Ingredients
- 3 boneless, skinless chicken breasts (about 680g)
- 1 cup bell peppers, thinly sliced
- 1 cup carrots, julienned
- 1 cup cucumbers, diced
- ½ cup fresh cilantro, chopped
- ½ cup fresh mint, chopped
- ½ cup unsweetened peanut butter
- ¼ cup low-sodium soy sauce
- Juice of 2 limes
- 1 tbsp honey (optional)
- Water as needed for consistency
- Salt and pepper to taste
- 1 tbsp neutral oil for cooking
Instructions
- Season chicken breasts generously with salt and pepper. Heat a tablespoon of neutral oil in a skillet over medium-high heat until shimmering. Place chicken in the pan and cook undisturbed for 6 minutes until golden brown. Flip and cook another 6 minutes or until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for at least 5 minutes before slicing.
- While the chicken rests, chop bell peppers into thin strips. Julienne carrots or use a vegetable peeler to create thin ribbons. Dice cucumbers into small bite-sized pieces. Roughly chop cilantro and mint leaves, discarding tough stems.
- In a medium bowl, combine peanut butter, soy sauce, lime juice, and honey (if using). Whisk slowly, gradually adding water a tablespoon at a time until you reach a pourable, yet still thick consistency. Taste and adjust seasoning as needed.
- Slice the rested chicken into thin strips across the grain.
- In a large bowl, combine the sliced chicken, chopped bell peppers, julienned carrots, diced cucumbers, chopped cilantro, and chopped mint.
- Add about half of the peanut dressing to the salad mixture and toss gently with tongs to coat everything evenly. Add more dressing as needed, reserving some for serving.
Notes
- For best flavor, allow the salad to marinate in the dressing for at least 15 minutes before serving.
- You can use pre-cooked rotisserie chicken to save time.
- Keep the dressing separate if preparing ahead for meal prep to maintain the crunch of the vegetables.
- For a spicier salad, add sliced Thai chilies or a tablespoon of Thai red curry paste to the dressing.
- Toast chopped peanuts and sprinkle over the finished salad for extra crunch.
- Massage thinly sliced red onion with lime juice and salt before adding to mellow its sharp flavor.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Salads
- Method: Pan-Frying, Chopping, Whisking, Tossing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: N/A
- Sodium: N/A
- Fat: 21.3 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 15.6 g
- Fiber: N/A
- Protein: 32.8 g
- Cholesterol: N/A
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