Description
A vibrant and refreshing Thai chicken salad combining shredded chicken breast, fresh vegetables, herbs, and a zesty lime and fish sauce dressing, perfect for a light and flavorful meal ready in just 20 minutes.
Ingredients
Scale
Salad
- 2 cups cooked chicken breast, shredded
- 4 cups mixed salad greens
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup roasted peanuts, chopped
Dressing
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 red chili, thinly sliced (optional)
Instructions
- Combine salad ingredients: In a large bowl, mix together the shredded chicken, salad greens, shredded carrots, sliced red bell pepper, sliced cucumber, fresh cilantro, and fresh mint to create a colorful base.
- Prepare the dressing: In a small bowl, whisk together lime juice, fish sauce, soy sauce, honey, sesame oil, and minced garlic until well combined, balancing tangy and savory flavors with a touch of sweetness.
- Toss the salad: Pour the dressing over the salad mixture and toss thoroughly to evenly coat all ingredients with the flavorful dressing.
- Garnish: Sprinkle the chopped roasted peanuts and optional sliced red chili over the top for added crunch and a spicy kick.
- Serve: Serve the salad immediately for the freshest taste and enjoy this light, vibrant Thai chicken salad.
Notes
- Use cooked chicken breast to save time; rotisserie chicken works well.
- Adjust the amount of red chili to control the spice level or omit if you prefer mild flavors.
- For a vegetarian option, substitute chicken with tofu and replace fish sauce with soy sauce or tamari.
- Serve immediately to prevent the salad greens from wilting in the dressing.
- Roast your own peanuts for extra flavor or use pre-roasted peanuts.
