Description
This delicious Thai Chicken Salad comes together in about 30 minutes and is perfect for a quick and easy weeknight dinner. Everyone enjoys the burst of flavors and the satisfying crunch!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cups shredded cabbage (green and purple)
- 1 cup grated carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1/4 cup chopped peanuts (lightly toasted)
- 1–2 tsp Sriracha sauce (to taste)
Instructions
- Cook the chicken: In a sizable pot, add the chicken breasts with a couple of cups of water and a couple pinches of salt. Bring to a boil and let simmer for about 20 minutes until fully cooked, then shred into bite-sized pieces.
- Prep the veggies: In a large mixing bowl, combine shredded cabbage, grated carrots, sliced bell pepper, and chopped cilantro.
- Make the dressing: Whisk together the lime juice, fish sauce, sugar, and Sriracha in another bowl.
- Combine everything: Toss the shredded chicken and peanuts into the veggie mix, drizzle with dressing, and gently toss to coat.
- Serve it up: Serve immediately or on a bed of rice or quinoa.
Notes
This salad is customizable; feel free to mix and match ingredients based on what’s in your fridge. It can also be made ahead and stored for a couple of days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 70mg