Description
A vibrant salad combining succulent chicken, fresh vegetables, and a creamy peanut dressing, perfect for quick meals.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup bell peppers, thinly sliced
- 1 cup cucumbers, thinly sliced
- 1 cup carrots, julienned
- ½ cup fresh cilantro, chopped
- ¼ cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
- Sriracha (to taste)
Instructions
- Begin by heating a drizzle of oil in a skillet over medium heat. Cook the chicken breasts for about 6-7 minutes on each side until golden brown and cooked through.
- Once cooked, transfer the chicken to a plate and let it rest for about 5 minutes. Then slice the chicken into bite-sized pieces.
- While the chicken is cooling, chop the bell peppers, slice the cucumbers, and julienne the carrots.
- In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and Sriracha until smooth.
- In a large bowl, combine the sliced chicken and chopped vegetables. Drizzle the dressing over and toss to coat.
- Garnish with fresh cilantro and serve immediately.
Notes
For enhanced flavor, marinate the chicken in some dressing for 30 minutes before cooking. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking and Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg