How To Make Thai Chicken Salad
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups mixed salad greens
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped peanuts
- 1/4 cup sliced green onions
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
Instructions
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Preheat the grill or heat a grill pan over medium-high heat. Season the chicken breasts with salt and pepper, then grill for 6-8 minutes per side or until cooked through. Allow the chicken to rest for 5 minutes, then slice into thin strips.
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In a large bowl, combine the salad greens, carrots, cucumber, bell pepper, cilantro, mint, peanuts, and green onions.
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In a separate small bowl, whisk together the lime juice, fish sauce, soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes (if using).
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Pour the dressing over the salad and toss to coat. Divide the salad among four plates and top with the sliced chicken.
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Serve immediately and enjoy!
Nutrition
- Calories : 325kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 54mg
- Sodium : 1003mg
- Total Carbohydrates : 24g
- Dietary Fiber : 5g
- Sugar : 12g
- Protein : 32g
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