Crunchy Thai Chicken Salad (Print)
Juicy chicken, fresh vegetables, and peanut-lime dressing come together for a satisfying, vibrant dish.
# Ingredients:
→ Salad Components
01 -
680 g boneless, skinless chicken breasts
02 -
1 cup bell peppers, thinly sliced
03 -
1 cup carrots, julienned
04 -
1 cup cucumbers, diced
05 -
0.5 cup fresh cilantro, chopped
06 -
0.5 cup fresh mint, chopped
→ Peanut Dressing
07 -
0.5 cup unsweetened peanut butter
08 -
0.25 cup low-sodium soy sauce
09 -
Juice of 2 limes
10 -
1 tablespoon honey (optional)
11 -
Water, as needed for dressing consistency
# Steps:
01 -
Season chicken breasts with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Sear chicken for approximately 6 minutes per side, or until fully cooked with an internal temperature of 74°C. Transfer to a board and let rest, then slice into strips or cubes.
02 -
While chicken rests, thinly slice bell peppers, julienne carrots, and dice cucumbers. Chop cilantro and mint finely.
03 -
In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey if using, and water. Continue adding water until the dressing reaches a pourable consistency.
04 -
In a large serving bowl, combine sliced chicken, prepared vegetables, cilantro, and mint. Toss gently to mix.
05 -
Drizzle the peanut dressing over the salad. Gently toss until everything is evenly coated. Serve immediately, or cover and chill to serve cold.
# Notes:
01 -
Resting the chicken before slicing keeps it juicy and tender.
02 -
Adjust water in the dressing for desired thickness; chilled salad may require slightly thinner dressing.