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4 from 1 vote

Thai Chicken Salad

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 229kcal

Ingredients

  • 1 lb boneless, skinless chicken breasts raw
  • 1 head Napa cabbage shredded (about 6 cups)
  • 1 large carrot julienned
  • 1/2 red bell pepper julienned
  • 1/2 cup green onion diced
  • 1/4 cup cilantro chopped
  • Optional: 1/4 cup unsalted peanuts, crushed

Peanut Dressing:

  • 7 tbsp PB2 powdered peanut butter
  • Juice of 1 lime
  • 2-3 tbsp water to reach desired consistency
  • 1 tbsp honey
  • 1/2 tbsp fresh ground ginger
  • 1 tsp sriracha
  • 1/2 tsp fish sauce

Instructions

  • Whisk peanut dressing ingredients.  Set aside.
  • Season chicken breast with salt and pepper and grill until cooked through.  Allow to rest for 5-10 minutes before slicing. 
  • Layer all salad ingredients and top with dressing.

Notes

I've made this recipe before with a small rotisserie chicken, which adds about 4 more grams of fat per serving but is delicious and can save you some time too!

Nutrition

Calories: 229kcal | Carbohydrates: 18g | Protein: 30g | Fat: 4g | Cholesterol: 72mg | Sodium: 255mg | Potassium: 105mg | Fiber: 6g | Sugar: 10g