Description
A vibrant, refreshing dish bursting with zesty flavors and crunchy textures. Perfect for summer gatherings or meal prep, this salad will impress everyone at your table.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 2 cups mixed salad greens
- 1 cup cucumber, diced
- 1 cup bell peppers, diced
- 1 cup carrots, shredded
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint, chopped
- Juice of 2 limes (about 1/4 cup)
- 3 tbsp low-sodium soy sauce
- 3 tbsp peanut butter (or almond butter)
- 2 tbsp honey or agave nectar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/2 tsp chili flakes (optional)
Instructions
- Simmer the chicken in boiling water for about 15-20 minutes until no longer pink. Allow to cool before shredding.
- While cooling, chop the salad greens, cucumber, bell peppers, and carrots.
- In a bowl, whisk together lime juice, soy sauce, peanut butter, honey/agave nectar, rice vinegar, sesame oil, and chili flakes until smooth.
- Toss the shredded chicken with the chopped veggies in a large bowl. Drizzle with dressing and mix until evenly coated.
- Add chopped cilantro and mint just before serving. Enjoy immediately or chill for a refreshing taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 290
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg