Description
A fresh and crunchy Thai-inspired salad with grilled chicken, crisp greens, and a fiery peanut-chili vinaigrette for a burst of sweet, spicy, and nutty flavor.
Ingredients
4 cups mixed greens (romaine, butter lettuce)
2 boneless skinless chicken breasts (6 oz each)
1 red bell pepper, sliced
1 cup cucumber, julienned
1 cup radishes, sliced
1 carrot, julienned
1 small red onion, thinly sliced
3 green onions, chopped
1/2 cup roasted unsalted peanuts, chopped
2 tbsp chopped cilantro
1/2 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp lime juice
1 tbsp honey or sugar
1 tsp ground red pepper flakes
1 clove garlic, minced
1 tsp sesame oil
1 tsp chili garlic paste
Instructions
Grill chicken breasts over medium-high heat until cooked through (10-12 minutes). Let rest, then slice into strips.
Toss mixed greens with bell peppers, cucumber, radishes, carrots, red onion, and green onions in a large bowl.
In a small bowl, whisk peanut butter, soy sauce, rice vinegar, lime juice, honey, red pepper flakes, garlic, sesame oil, and chili garlic paste until smooth.
Top salad with grilled chicken, chopped peanuts, and cilantro before drizzling with peanut-chili vinaigrette.
Serve immediately or chill briefly.
Notes
Substitute chicken with grilled tofu for a vegetarian option
Add avocado slices or mango for extra sweetness
Simmer vinaigrette briefly if it’s too thick when making ahead
Store leftovers in an airtight container for up to 2 days
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg