If you’re looking for a refreshing and vibrant salad that packs a punch of flavor, look no further than this delightful Crunchy Thai Chicken Salad. Bursting with colorful vegetables, tender chicken, and a zesty Thai-inspired dressing, this salad is a feast for both the eyes and the taste buds. The combination of crunchy textures, savory protein, and the perfect balance of sweet and tangy flavors make this dish a true culinary delight. Whether you’re craving a light and satisfying lunch or a delicious dinner option, this salad is sure to become a favorite in your repertoire of go-to recipes.
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Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4 servings
Difficulty: Easy
Course: Main Course, Salad
Cuisine: Thai, Asian
kcal: Approximately 300 kcal per serving
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Ingredients:
For the Thai Chicken:
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons soy sauce (or tamari for a gluten-free option)
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil (for cooking)
For the Salad:
- 4 cups mixed salad greens (lettuce, spinach, or your preferred greens)
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts (for garnish)
For the Dressing:
- 3 tablespoons lime juice
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon fish sauce
- 1 tablespoon honey (or a keto-friendly sweetener for a low-carb option)
- 1 tablespoon vegetable oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 red chili, thinly sliced (optional, for a spicy kick)
Instructions:
- In a mixing bowl, combine the soy sauce, sesame oil, fish sauce, lime juice, grated ginger, and minced garlic to create the marinade for the chicken.
- Place the chicken breasts in the marinade, making sure they are fully coated. Let the chicken marinate for at least 15 minutes or longer for more flavor.
- In a skillet over medium-high heat, heat the vegetable oil. Cook the marinated chicken breasts for about 6-8 minutes per side, or until they are cooked through and no longer pink in the center. Once done, let the chicken rest for a few minutes before slicing it into strips.
- In a large salad bowl, toss together the mixed salad greens, shredded purple cabbage, shredded carrots, sliced red bell pepper, sliced cucumber, chopped cilantro, and chopped mint.
- In a separate bowl, whisk together all the ingredients for the dressing until well combined.
- Pour the dressing over the salad and toss everything together until the salad is evenly coated with the dressing.
- Top the Crunchy Thai Chicken Salad with the sliced chicken and garnish with chopped roasted peanuts for added crunch and flavor.
Note: For a vegetarian or vegan option, you can substitute the chicken with tofu or tempeh marinated in the same Thai-inspired marinade.
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Nutrition Facts (per serving):
- Calories: 300 kcal
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Sugar: 9g
Enjoy the explosion of flavors and textures in this Crunchy Thai Chicken Salad, a dish that beautifully combines the essence of Thai cuisine with the goodness of fresh and nutritious vegetables. This salad is not only satisfying and nourishing but also versatile, making it a perfect meal for any day of the week. Treat your taste buds to the taste of Thailand while indulging in the colorful goodness of this delightful Crunchy Thai Chicken Salad. Bon appรฉtit!
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