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–+ servings
Amanda Smith

Thai Chicken Salad: A Refreshing Recipe You Must Try!

A refreshing Thai Chicken Salad recipe that combines shredded chicken with mixed greens and a delicious peanut dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 4 cups mixed salad greens such as romaine and spinach
  • 1 cup shredded carrots
  • 1 cup red bell pepper thinly sliced
  • 1/2 cup cucumber thinly sliced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup peanuts chopped (optional)
  • 1/4 cup peanut butter for dressing
  • 2 tablespoons soy sauce for dressing
  • 2 tablespoons lime juice for dressing
  • 1 tablespoon honey for dressing
  • 1 teaspoon sesame oil for dressing
  • 1 teaspoon grated fresh ginger for dressing
  • 1 clove garlic minced (for dressing)
  • 1-2 tablespoons water to thin dressing, if needed

Method
 

  1. In a large bowl, combine the mixed salad greens, shredded chicken, carrots, red bell pepper, cucumber, red onion, and cilantro. Toss gently to combine.
  2. In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, and garlic until smooth. If the dressing is too thick, add water one tablespoon at a time until desired consistency is reached.
  3. Drizzle the dressing over the salad and toss to coat evenly.
  4. Top with chopped peanuts if desired. Serve immediately or chill for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 600mgFiber: 3gSugar: 8g

Notes

  • For a vegetarian option, substitute the chicken with tofu or chickpeas.
  • Add sliced avocado for extra creaminess and healthy fats.

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