Description
Indulge in the vibrant flavors of this Thai Chicken Salad, where juicy chicken meets a medley of fresh vegetables and zesty dressing. Perfect for summer gatherings or quick weeknight dinners, this salad is not only delicious but also a feast for the eyes!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups romaine lettuce, chopped
- 1 cup bell peppers, sliced (mixed colors)
- 1 cup cucumber, thinly sliced
- 1 cup shredded carrots
- ½ cup fresh cilantro and mint, chopped (to taste)
- ¼ cup freshly squeezed lime juice
- 2 tbsp fish sauce
- 1 tsp brown sugar
- ½ tsp chili flakes (adjust to taste)
Instructions
- 1. Season chicken breasts with salt and pepper; grill over medium heat for about 6-7 minutes on each side until cooked through. Slice thinly once cooled.
- 2. While chicken cooks, chop romaine lettuce and slice bell peppers and cucumber. Shred carrots.
- 3. In a small bowl, whisk together lime juice, fish sauce, sugar, and chili flakes until smooth.
- 4. In a large bowl, combine lettuce, bell peppers, cucumber, carrots, herbs, and grilled chicken. Drizzle with dressing and toss gently to coat.
- 5. Serve immediately for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
Keywords: - Marinate the chicken for at least 30 minutes prior to grilling for enhanced flavor. - Feel free to substitute ingredients; mango or peanuts can add unique twists. - Store leftovers in an airtight container in the fridge for up to three days without reheating.