Description
A fresh and flavorful Thai chicken salad with a perfect balance of sweet, spicy, and tangy flavors.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped peanuts
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1/2 tsp red pepper flakes
Instructions
- Grill or pan-fry the chicken breasts until fully cooked. Let cool, then slice thinly.
- In a large bowl, combine cabbage, carrots, bell pepper, cilantro, and mint.
- In a small bowl, whisk together lime juice, fish sauce, honey, garlic, ginger, and red pepper flakes.
- Toss the sliced chicken and vegetables with the dressing.
- Garnish with chopped peanuts before serving.
Notes
- For extra crunch, add bean sprouts.
- Adjust red pepper flakes to control spiciness.
- Use tamari instead of fish sauce for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Thai chicken salad, healthy salad, Asian salad