Thai Chicken Salad with Peanut Dressing Recipe

Recipe By Slurrp

This Thai Chicken Salad is a refreshing and flavorful dish that combines tender grilled chicken with crisp vegetables and a creamy peanut dressing. The salad is packed with vibrant colors and textures, including crunchy cabbage, carrots, and bell peppers. The peanut dressing adds a rich and nutty flavor, while a sprinkle of fresh cilantro and chopped peanuts adds a final touch of freshness and crunch. This salad is perfect for a light lunch or dinner, and can be easily customized with your favorite vegetables or protein.

3.5
16 Rating -
Rate
Non Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
Thai Chicken Salad with Peanut Dressing
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ingredients serve

Ingredients for Thai Chicken Salad with Peanut Dressing Recipe

  • as required For The Chicken Marinade
  • 1/2 Boneless, Skinless Chicken Breasts
  • 1/2 tablespoon Soy Sauce
  • 1/4 tablespoon Lime Juice
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Grated Ginger
  • as per your need For The Salad
  • 1 cup Shredded Cabbage
  • 1/4 Bell Pepper, Thinly Sliced
  • 1/4 Carrot, Grated
  • 0.06 cup Chopped Cilantro
  • 0.06 cup Chopped Peanuts, For Garnish
  • as needed For The Peanut Dressing
  • 0.06 cup Creamy Peanut Butter
  • 1/2 tablespoon Soy Sauce
  • 1/4 tablespoon Lime Juice
  • 1/4 tablespoon Honey
  • 1/4 teaspoon Sesame Oil
  • pinch Pinch Of Red Pepper Flakes
  • as per your need Water, As Needed To Thin Out The Dressing

Directions: Thai Chicken Salad With Peanut Dressing Recipe

Cooking Directions

  • STEP 1.Start by marinating the chicken in a mixture of soy sauce, lime juice, garlic, and ginger. Let it marinate for at least 30 minutes to allow the flavors to develop.
  • STEP 2.Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred. Let it rest for a few minutes before slicing.
  • STEP 3.In a large bowl, combine the shredded cabbage, sliced bell peppers, grated carrots, and chopped cilantro. Toss to mix well.
  • STEP 4.To make the peanut dressing, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and a pinch of red pepper flakes. Add a splash of water if needed to thin out the dressing.
  • STEP 5.Add the sliced chicken to the salad and drizzle with the peanut dressing. Toss to coat everything evenly.
  • STEP 6.Garnish the salad with chopped peanuts and additional cilantro. Serve immediately and enjoy!

Cooking Tips

  • For extra flavor, you can add some chopped fresh mint or basil to the salad.
  • If you don't have a grill, you can also cook the chicken in a skillet over medium heat.
  • To make the salad ahead of time, keep the dressing separate and toss it with the salad just before serving to prevent it from getting soggy.
  • Feel free to add other vegetables like cucumber, bean sprouts, or cherry tomatoes to the salad for more variety.
  • If you prefer a spicier dressing, add some sriracha or chili garlic sauce to the peanut dressing.

Storage and Serving

  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • If the salad becomes slightly wilted, you can refresh it by adding a squeeze of lime juice and tossing it again.
  • Serve the Thai Chicken Salad as a main course for a light and healthy lunch or dinner.
  • You can also serve it as a side dish alongside grilled meats or seafood.
  • For a vegetarian version, you can substitute the chicken with tofu or tempeh.
Nutrition
value
699
calories per serving
50 g Fat36 g Protein27 g Carbs12 g FiberOther

Current Totals

  • Fat
    50g
  • Protein
    36g
  • Carbs
    27g
  • Fiber
    12g

MacroNutrients

  • Carbs
    27g
  • Protein
    36g
  • Fiber
    12g

Fats

  • Fat
    50g

Vitamins & Minerals

  • Calcium
    457mg
  • Iron
    13mg
  • Vitamin A
    1537mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    142mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    73mg
  • Vitamin E
    9mg
  • Copper
    < 1mcg
  • Magnesium
    205mg
  • Manganese
    4mg
  • Phosphorus
    511mg
  • Selenium
    33mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp