This Thai Chicken Salad is a refreshing and flavorful dinner option for the summer. It's packed with fresh vegetables, herbs, and tender chicken, all tossed in a zesty Thai-inspired dressing.
Ingredients: 2 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 8 cups mixed greens lettuce, spinach, arugula, etc.. 1 red bell pepper, thinly sliced. 1 cucumber, thinly sliced. 1 carrot, julienned. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup roasted peanuts, chopped. 1/4 cup crispy fried shallots. 1/4 cup Thai sweet chili sauce. 2 tablespoons soy sauce. 2 tablespoons lime juice. 1 tablespoon brown sugar. 1 clove garlic, minced. 1 Thai bird's eye chili, minced optional. Lime wedges for garnish.
Instructions: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken breasts for about 5-7 minutes per side until cooked through and no longer pink in the center. Remove from heat and let them rest for a few minutes before slicing them thinly. In a large salad bowl, combine the mixed greens, red bell pepper, cucumber, carrot, cilantro, mint, and half of the chopped peanuts. In a small bowl, whisk together Thai sweet chili sauce, soy sauce, lime juice, brown sugar, minced garlic, and minced Thai bird's eye chili if using. Add the sliced chicken to the salad bowl and drizzle the dressing over the salad. Toss everything together to coat the salad with the dressing. Garnish with the remaining chopped peanuts and crispy fried shallots. Serve the Thai chicken salad with lime wedges on the side for an extra burst of flavor.
Prep Time: 15 minutes
Cook Time: 15 minutes
shuheisenda design
