Are you ready to transform an ordinary salad into a culinary adventure that will transport your senses straight to the vibrant streets of Thailand? This Grilled Chicken Salad with Thai Peanut Dressing is not just a meal—it's a symphony of flavors that combines the smoky char of perfectly grilled chicken, the crisp freshness of mixed greens, and a mind-blowing peanut dressing that will have you craving every single bite. In just 35 minutes, you'll create a restaurant-quality dish that's both healthy and incredibly delicious.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- Grilled chicken
- Mixed greens
- Carrots
- Cucumber
- Peanut butter
- Soy sauce
- Lime juice
- Honey
- Water
Instructions
- Begin by preparing the grilled chicken. Season 4 boneless, skinless chicken breasts with salt and pepper to taste. You can also add garlic powder or your favorite seasoning blend for extra flavor if desired.
- Preheat your grill or grill pan over medium-high heat. Once hot, place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for a few minutes before slicing.
- While the chicken is resting, prepare the salad ingredients. Rinse and dry 4 cups of mixed greens (such as spinach, arugula, or a spring mix) and place them in a large salad bowl.
- Peel and julienne 2 medium carrots, and thinly slice 1 cucumber. Add both the carrots and cucumber to the bowl with the mixed greens.
- Now, let's make the Thai peanut dressing. In a medium bowl, combine 1/4 cup of peanut butter, 2 tablespoons of soy sauce, the juice of 1 lime, and 1 tablespoon of honey. Whisk together until smooth.
- If the dressing is too thick, gradually add water, one tablespoon at a time, until you reach your desired consistency. Taste the dressing and adjust the flavors as needed, adding more honey for sweetness or lime juice for acidity.
- Slice the grilled chicken into strips and add it to the salad bowl with the mixed greens, carrots, and cucumber.
- Drizzle the Thai peanut dressing over the salad and toss gently to combine all the ingredients evenly.
- Serve the grilled chicken salad immediately, garnishing with additional chopped peanuts or cilantro if desired. Enjoy your fresh and flavorful Thai-inspired dish!
Tips
- For the juiciest grilled chicken, let the meat rest at room temperature for 15 minutes before cooking and always use a meat thermometer to ensure perfect doneness.
- To elevate your dressing, toast your peanut butter briefly in a pan to enhance its nutty flavor before mixing with other ingredients.
- For extra crunch, consider adding toasted sesame seeds or crushed peanuts as a garnish.
- If you don't have a grill, a grill pan or even a regular skillet works perfectly for cooking the chicken.
- Make the dressing ahead of time and store in the refrigerator for up to 3 days to save preparation time.
- For a low-carb version, replace honey with a sugar-free alternative like stevia or monk fruit sweetener.
Nutrition Facts
Calories: 347kcal
Carbohydrates: 14g
Protein: 40g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 110mg
