Description
This Crunchy Thai Chicken Salad combines tender grilled chicken with fresh mixed greens and crunchy vegetables, all tossed in a creamy peanut lime dressing. It’s a vibrant and healthy meal perfect for a quick lunch or light dinner, featuring a delightful blend of sweet, tangy, and savory flavors.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts
Salad
- 4 cups mixed salad greens (romaine, spinach, arugula)
- 1 cup shredded carrots
- 1 medium cucumber, sliced
- 1 bell pepper (any color), thinly sliced
Dressing
- 1/4 cup creamy peanut butter
- Juice of 2 limes
- 2 tbsp low-sodium soy sauce
- 2 tbsp honey or maple syrup
Instructions
- Cook the Chicken: Preheat your grill or skillet over medium-high heat. Season the chicken breasts on both sides with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from heat and let the chicken rest for a few minutes to retain juices.
- Prepare the Veggies: While the chicken cooks, wash and chop the mixed salad greens. Shred the carrots, slice the cucumber, and thinly slice the bell pepper. Combine all the vegetables in a large salad bowl.
- Whisk the Dressing: In a separate bowl, thoroughly mix the creamy peanut butter, fresh lime juice, low-sodium soy sauce, and honey or maple syrup until smooth and well combined. If the dressing is too thick, add a tablespoon or two of water to achieve a pourable consistency.
- Slice the Chicken: Once rested, cut the grilled chicken breasts into bite-sized pieces. Add the sliced chicken to the bowl containing the salad vegetables.
- Combine Everything: Pour the peanut dressing over the salad ingredients. Gently toss all the components together until everything is evenly coated in the flavorful dressing.
- Serve It Up: Transfer the salad to serving plates or bowls. Optionally, drizzle with a bit of extra dressing for added flavor, then serve immediately for a fresh and satisfying meal.
Notes
- For added crunch, consider topping the salad with chopped peanuts or crispy wonton strips.
- Use maple syrup instead of honey for a vegan option.
- If preferred, chicken can be cooked on a stovetop pan instead of a grill.
- This salad can be served cold or at room temperature.
- Adjust the amount of lime juice and soy sauce to taste, depending on your preference for tanginess and saltiness.
