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Thai Peanut Chicken Salad

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A vibrant salad combining chicken, fresh vegetables, and a creamy peanut dressing, perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1 lb)
  • 1 cup bell peppers, thinly sliced
  • 1 cup cucumbers, thinly sliced
  • 1 cup carrots, julienned
  • ½ cup fresh cilantro, chopped
  • ¼ cup creamy peanut butter
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp lime juice (freshly squeezed)
  • 1 tbsp honey or maple syrup
  • 1 tbsp sesame oil
  • Sriracha (to taste)

Instructions

  1. Cook the chicken: Heat a tablespoon of sesame oil in a skillet over medium heat. Add the chicken breasts, cooking for about 6-7 minutes on each side, until fully cooked and golden brown. Remove from the skillet and let cool before slicing.
  2. Prep the vegetables: Chop fresh veggies, thinly slice the bell peppers and cucumbers, and julienne the carrots.
  3. Make the dressing: In a bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, and Sriracha until smooth and creamy.
  4. Combine and toss: In a large salad bowl, add sliced chicken and prepared vegetables. Pour the dressing over and toss until evenly coated.
  5. Serve and enjoy: Garnish with chopped cilantro. Serve immediately or chill for later.

Notes

For a crunch, consider adding chopped roasted peanuts. This dish is also versatile; you can substitute tofu or chickpeas to cater to various dietary needs.

Nutrition

Find it online: https://yummyfirst.com/thai-peanut-chicken-salad/