Crunchy Thai Chicken Salad with Peanut Dressing
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup bell peppers (thinly sliced)
- 1 cup carrots (julienned)
- 1 cup cucumbers (diced)
- ½ cup cilantro (chopped)
- ½ cup mint (chopped)
- ½ cup unsweetened peanut butter
- ¼ cup low-sodium soy sauce
- Juice of 2 limes
- 1 tbsp honey (optional)
- Water as needed for consistency
Instructions
- Season chicken breasts with salt and pepper. Heat oil in a skillet over medium-high heat and cook chicken for about 6 minutes on each side until fully cooked (internal temperature of 165°F). Allow to rest before slicing.
- While the chicken cools, chop bell peppers, julienne carrots, and dice cucumbers.
- In a bowl, combine peanut butter, soy sauce, lime juice, honey, and water. Whisk until smooth.
- Slice cooled chicken into strips or cubes and toss with veggies and herbs in a large bowl.
- Drizzle dressing over the salad mixture and toss gently to coat.
- Serve immediately or chill for later enjoyment.