Description
A vibrant and refreshing Thai Chicken Salad featuring grilled chicken, fresh vegetables, and a zesty homemade dressing. This healthy salad combines crisp mixed greens, crunchy peanuts, and fresh herbs tossed in a tangy, slightly spicy dressing for a perfect balance of flavors and textures.
Ingredients
Scale
For the Salad:
- 2 chicken breasts, grilled and sliced
- 4 cups mixed greens (romaine, spinach, or arugula)
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 carrot, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped peanuts
- 2 tablespoons sesame seeds
- 2 green onions, chopped
- 1/4 cup fresh mint leaves, chopped
For the Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 small garlic clove, minced
- 1/2 teaspoon chili flakes (or to taste)
- Salt and pepper to taste
Instructions
- Prepare the Salad Base: In a large bowl, combine the mixed greens, julienned cucumber, thinly sliced red bell pepper, shredded carrot, chopped cilantro, and green onions to create a colorful and fresh salad base.
- Add the Chicken: Place the grilled and sliced chicken breasts on top of the mixed vegetables ensuring even distribution for balanced bites.
- Make the Dressing: In a small bowl, whisk together rice vinegar, fish sauce, lime juice, honey, sesame oil, minced garlic, chili flakes, salt, and pepper. Taste the dressing and adjust the seasoning according to your preference for balance of spicy, sweet, and savory notes.
- Toss the Salad: Pour the prepared dressing over the salad ingredients and gently toss everything together to coat all the components evenly without bruising the greens.
- Garnish and Serve: Sprinkle chopped peanuts, sesame seeds, and fresh mint leaves over the top of the salad for added texture and an herbal finish, then serve immediately for best freshness.
Notes
- Grilling the chicken adds a smoky flavor. You may substitute with pan-seared or rotisserie chicken if preferred.
- Adjust the chili flakes based on your spice tolerance to make the salad mild or spicy.
- For a vegetarian version, omit chicken and replace fish sauce with soy sauce or tamari.
- Peanuts can be substituted with cashews or omitted for nut allergies.
- Make the dressing ahead and refrigerate for up to 2 days for convenience.
