Description
A vibrant and refreshing salad with tender chicken, fresh vegetables, and a creamy peanut dressing.
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
- Cook the Chicken: Heat a dash of oil in a skillet over medium heat. Add the chicken and sear for about 6-7 minutes on each side until golden brown and reaches an internal temperature of 165°F.
- Let the Chicken Cool: Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain its juices. Once cooled, slice it into bite-sized pieces.
- Prepare the Veggies: While the chicken cools, chop your bell peppers, slice the cucumbers, and julienne the carrots.
- Make the Dressing: In a separate bowl, whisk together the creamy peanut butter, low-sodium soy sauce, freshly squeezed lime juice, honey or maple syrup, sesame oil, and Sriracha until smooth and creamy.
- Combine: In a large bowl, toss the sliced chicken with the chopped vegetables. Pour the dressing over the salad and mix gently.
- Serve: Garnish with the chopped cilantro and serve immediately.
Notes
For extra flavor, grill the chicken instead of pan-searing. This dish can be made vegetarian by substituting chicken with grilled tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg