Description
A refreshing and flavorful Thai Chicken Salad that combines shredded chicken with fresh 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
- 1/2 cup cucumber, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup peanuts, chopped (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 minced garlic (for dressing)
- 1 teaspoon grated ginger (for dressing)
- 1–2 tablespoons water (to thin dressing, if needed)
Instructions
- In a large bowl, combine the mixed salad greens, shredded chicken, carrots, red 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, garlic, and ginger until smooth. If the dressing is too thick, add water a tablespoon at a time until desired consistency is reached.
- 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 up to 30 minutes before serving for a refreshing taste.
Notes
- For a vegetarian option, substitute the chicken with 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: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg