Description
A vibrant and flavorful Thai Chicken Salad featuring tender skillet-cooked chicken breasts tossed with fresh mixed greens, crunchy vegetables, and a tangy, sweet, and spicy homemade dressing. This refreshing salad combines crisp lettuce, carrots, red cabbage, bell pepper, and cucumber with an aromatic cilantro and crunchy peanuts topping, making it a perfect light meal or appetizer with authentic Southeast Asian flavors.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes
Salad Vegetables
- 2 cups mixed lettuce, shredded
- 1 cup carrots, julienned
- 1 cup red cabbage, shredded
- 1/4 cup red bell pepper, thinly sliced
- 1/4 cup cucumber, thinly sliced
Garnish
- 1/2 cup cilantro, chopped
- 1/4 cup peanuts, chopped
Instructions
- Heat the skillet: Heat a large skillet over medium heat and add one tablespoon of olive oil to prepare for cooking the chicken.
- Season the chicken: Lightly season the chicken breasts with salt and pepper on both sides to enhance flavor before cooking.
- Cook the chicken: Place the chicken breasts in the heated skillet and cook for 6-7 minutes per side until the internal temperature reaches 165°F, ensuring the chicken is fully cooked and juicy.
- Rest the chicken: Remove the cooked chicken from the skillet and allow it to rest for a few minutes to retain moisture and make slicing easier.
- Prepare aromatics: While the chicken rests, mince the garlic and grate the fresh ginger to incorporate fresh flavors into the dressing.
- Make the dressing: In a small bowl, whisk together fish sauce, lime juice, honey, soy sauce, sesame oil, and chili flakes to create a balanced tangy, sweet, and spicy dressing.
- Prep vegetables and garnish: Thinly slice the red bell pepper and cucumber, chop the cilantro and peanuts, and set aside for assembling the salad.
- Prepare the salad base: Shred the mixed lettuce and red cabbage, and julienne the carrots to add texture and color.
- Slice the chicken: After resting, slice the chicken breasts thinly against the grain for tender, easy-to-eat pieces.
- Combine salad ingredients: In a large salad bowl, mix together the shredded lettuce, carrots, red cabbage, cilantro, bell pepper, cucumber, and sliced chicken evenly.
- Add dressing: Pour the prepared dressing over the salad and toss well to coat all ingredients with the flavorful dressing.
- Garnish the salad: Sprinkle chopped peanuts on top to add crunch and nutty flavor.
- Serve: Serve immediately for the freshest taste and enjoy this healthy, flavorful Thai chicken salad.
Notes
- Make sure the chicken is fully cooked to an internal temperature of 165°F for safety.
- Allow the chicken to rest after cooking to keep it juicy and flavorful.
- Feel free to adjust the chili flakes according to your preferred spice level.
- You can substitute peanuts with cashews or almonds if preferred or for allergy considerations.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Optional: Add fresh mint leaves for an extra layer of herbaceous flavor.
