Thai Chicken Peanut Salad (Printer-Friendly Version)
A colorful mix of chicken, mixed greens, and peanut dressing for a fresh, satisfying dish.
# Required Ingredients:
→ Protein
01 -
240 g cooked chicken breast, shredded or diced
→ Vegetables
02 -
120 g mixed greens (spinach, arugula, romaine)
03 -
100 g shredded carrots
04 -
100 g red bell pepper, thinly sliced
05 -
60 g cucumber, thinly sliced
06 -
15 g fresh cilantro, chopped
07 -
15 g green onions, sliced
→ Peanut Dressing
08 -
60 g creamy peanut butter
09 -
30 ml soy sauce or tamari for gluten-free
10 -
15 ml honey or maple syrup for vegan option
11 -
15 ml rice vinegar
12 -
5 ml sesame oil
13 -
15-30 ml water to adjust consistency
14 -
Pinch of red pepper flakes
# Step-by-Step Instructions:
01 -
Sauté chicken breast in a skillet over medium heat for approximately 15 minutes until fully cooked. Season with salt, pepper, and a splash of soy sauce. Allow to cool before shredding or dicing.
02 -
Wash and chop all vegetables. Use a mandoline slicer to achieve thin, even slices of cucumber and red bell pepper for optimal texture and presentation.
03 -
Combine peanut butter, soy sauce, honey, rice vinegar, and sesame oil in a medium bowl. Whisk thoroughly, adding water incrementally until desired consistency is achieved. Incorporate red pepper flakes for heat.
04 -
In a large bowl, combine mixed greens, shredded carrots, bell pepper, cucumber, cilantro, and green onions. Top with cooked chicken.
05 -
Drizzle peanut dressing over the salad immediately before serving. Toss gently to ensure even coating of all components.
06 -
Plate the salad, garnishing optionally with additional cilantro or crushed peanuts. Serve promptly to maintain freshness and texture.
# Handy Cooking Tips:
01 -
For best results, grill the chicken instead of pan-frying to reduce fat content.
02 -
Store dressing separately to prevent salad from becoming soggy.