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
2 boneless, skinless chicken breasts
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
2 cups shredded green cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
½ cucumber, thinly sliced
2 green onions, chopped
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
¼ cup chopped roasted peanuts
For the Dressing:
3 tablespoons fresh lime juice
2 tablespoons fish sauce (or soy sauce)
1 tablespoon honey
1 garlic clove, minced
1 teaspoon grated fresh ginger
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
Substitute rotisserie chicken for faster prep.
Use romaine lettuce instead of cabbage for a softer bite.
Add mango or cooked noodles for a twist.
Make vegetarian by replacing chicken with tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: Thai