Thai Chicken Salad
This Thai Chicken Salad is a vibrant and nutritious dish that combines tender chicken, crisp vegetables, and a zesty dressing, making it perfect for busy weeknights or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Skillet
- Cuisine: Thai
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1 lb)
- 1 cup bell peppers, thinly sliced
- 1 cup cucumbers, diced
- 1 cup carrots, julienned
- 1/4 cup low-sodium soy sauce
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 1 tsp honey
- Salt and pepper to taste
Instructions
- 1. Cook the Chicken: Preheat grill or skillet over medium heat. Season chicken breasts with salt and pepper; cook for about 6-7 minutes on each side until golden brown and fully cooked.
- 2. Prepare the Vegetables: While chicken cooks, wash and chop bell peppers, cucumbers, and carrots into bite-sized pieces.
- 3. Make the Dressing: In a small bowl, whisk together soy sauce, lime juice, minced garlic, and honey until well combined.
- 4. Combine Ingredients: Once chicken is cooked and slightly cooled, slice it into strips. In a large bowl, combine sliced chicken and chopped vegetables; pour dressing over top.
- 5. Toss Together: Gently mix all ingredients until well coated in the dressing. Adjust seasoning if needed.
- 6. Serve: Transfer to plates and drizzle with any remaining dressing.
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 290
- Sugar: 3g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 80mg