Description
This Thai Chicken Salad is a light, zesty, and colorful dish perfect for warm weather. Packed with grilled chicken, crunchy vegetables, fresh herbs, and a sweet-and-spicy lime dressing, it’s a quick summer dinner recipe that’s healthy and full of flavor.
Ingredients
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2 boneless, skinless chicken breasts
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1 tablespoon olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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2 cups shredded green cabbage
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1 cup shredded carrots
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1 red bell pepper, thinly sliced
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½ cucumber, thinly sliced
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2 green onions, chopped
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¼ cup chopped fresh cilantro
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¼ cup chopped fresh mint
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¼ cup chopped roasted peanuts
For the Dressing:
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3 tablespoons fresh lime juice
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2 tablespoons fish sauce (or soy sauce)
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1 tablespoon honey
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1 garlic clove, minced
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1 teaspoon grated fresh ginger
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Pinch of chili flakes (optional)
Instructions
Step 1: Rub chicken with olive oil, salt, and pepper. Grill or pan-sear over medium heat for 5–6 minutes on each side. Let rest, then slice thinly.
Step 2: In a small bowl, whisk lime juice, fish sauce, honey, garlic, ginger, and chili flakes to make the dressing.
Step 3: Prepare vegetables: shred the cabbage and carrots, slice the pepper and cucumber, chop the onions and herbs.
Step 4: In a large bowl, toss all vegetables and herbs with half the dressing.
Step 5: Top with sliced chicken and pour over the remaining dressing. Garnish with chopped peanuts.
Notes
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Substitute rotisserie chicken for faster prep.
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Use romaine lettuce instead of cabbage for a softer bite.
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Add mango or cooked noodles for a twist.
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Make vegetarian by replacing chicken with tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: Thai