Description
A vibrant and refreshing Thai Chicken Salad featuring grilled chicken breast atop a bed of mixed greens and crisp vegetables, all tossed in a tangy, flavorful homemade dressing with a delicious crunch from peanuts and sesame seeds. Quick and perfect for a light, healthy meal.
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 fresh and colorful salad foundation.
- Add the grilled chicken: Place the grilled and sliced chicken breasts on top of the mixed salad to provide protein and heartiness.
- 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 until smooth and well combined. Adjust seasoning to taste.
- Toss the salad with dressing: Pour the prepared dressing over the salad and gently toss all ingredients together to ensure every bite is bursting with flavor.
- Garnish and serve: Sprinkle chopped peanuts, sesame seeds, and fresh mint leaves over the top as a garnish to add texture, aroma, and an extra fresh dimension before serving.
Notes
- Grilling the chicken adds a nice smoky flavor; alternatively, you can pan-sear the chicken if a grill is unavailable.
- For a spicier kick, increase the chili flakes or add a fresh sliced chili to the dressing.
- Peanuts can be substituted with cashews or toasted almonds for a different crunch.
- This salad is best served fresh to maintain the crispness of the vegetables.
- To make it gluten-free, ensure the fish sauce is certified gluten-free.
