Thai Chicken Salad
This Thai Chicken Salad is a healthy and refreshing dish that combines crispy veggies, tender chicken, and a tangy dressing. Perfect for a light lunch or dinner, it’s full of vibrant flavors and textures. Made with fresh ingredients like cabbage, carrots, cucumber, and bell pepper, this salad is easy to prepare and customizable with your favorite veggies or proteins.
- Prep Time: 10-15 minutes
- Cook Time: 10 minutes
- Total Time: 20-25 minutes
- Yield: Serves 4
- Category: Salad, Main Course
- Method: Pan-fry, Toss
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon fish sauce
1 garlic clove, minced
1 teaspoon grated ginger
1 cup shredded cabbage
1 cup shredded carrots
1 cucumber, thinly sliced
1 red bell pepper, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves
1/4 cup chopped peanuts (optional)
Instructions
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Heat olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper and cook for 6-7 minutes on each side until golden and fully cooked. Let the chicken rest before slicing it into thin strips.
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In a small bowl, whisk together soy sauce, lime juice, honey, fish sauce, minced garlic, and grated ginger for the dressing.
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In a large bowl, combine shredded cabbage, carrots, cucumber, bell pepper, cilantro, and mint. Toss to mix.
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Add the sliced chicken to the salad and pour the dressing over the top. Toss everything until well coated.
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Top with chopped peanuts if desired.
Notes
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You can adjust the flavor by adding chili flakes or fresh red chilies for extra spice.
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For a vegetarian option, swap chicken with tofu or tempeh.
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Store the salad components and dressing separately to keep them fresh. The salad can last for up to 2-3 days in the fridge.
Find it online: https://bitezly.com/thai-chicken-salad/
