Description
A fresh and vibrant Thai Chicken Salad that balances protein and vegetables with a zesty dressing, perfect for lunch or dinner.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 2 cups mixed salad greens
- 1 cup shredded carrots
- 1 cup bell peppers, sliced
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 1 teaspoon chili paste
- Salt and pepper to taste
Instructions
- Combine the shredded chicken, salad greens, carrots, bell peppers, cucumber, red onion, and cilantro in a large bowl.
- Whisk together lime juice, fish sauce, honey, chili paste, salt, and pepper in a separate small bowl to create the dressing.
- Pour the dressing over the salad and toss to combine, ensuring everything is evenly coated.
- Serve immediately or refrigerate for later.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best freshness, store the dressing separately.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg