Description
A vibrant and refreshing Thai Chicken Salad featuring grilled chicken breast atop a bed of mixed greens and crunchy vegetables, tossed with a tangy and slightly spicy homemade dressing. Garnished with chopped peanuts, sesame seeds, and fresh mint for an authentic Thai flavor.
Ingredients
Scale
For the Salad:
- 2 chicken breasts, grilled and sliced
- 4 cups mixed greens (romaine, spinach, or arugula)
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 carrot, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped peanuts
- 2 tablespoons sesame seeds
- 2 green onions, chopped
- 1/4 cup fresh mint leaves, chopped
For the Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 small garlic clove, minced
- 1/2 teaspoon chili flakes (or to taste)
- Salt and pepper to taste
Instructions
- Prepare the salad base: In a large bowl, combine the mixed greens, julienned cucumber, thinly sliced red bell pepper, shredded carrot, chopped cilantro, and chopped green onions. Toss them gently to mix all the fresh vegetables evenly.
- Add grilled chicken: Arrange the grilled and sliced chicken breasts on top of the prepared salad base, distributing the protein evenly for every serving.
- Whisk the dressing: In a small bowl, combine rice vinegar, fish sauce, lime juice, honey, sesame oil, minced garlic, chili flakes, salt, and pepper. Whisk thoroughly until all ingredients are well blended. Taste the dressing and adjust seasoning to your preference.
- Toss salad with dressing: Pour the dressing over the salad ingredients and gently toss until the salad and chicken are evenly coated with the flavorful dressing.
- Garnish and serve: Sprinkle chopped peanuts, sesame seeds, and fresh mint leaves over the top of the salad to add texture, aroma, and the finishing touch to this vibrant dish. Serve immediately.
Notes
- For a vegetarian version, replace the chicken with grilled tofu or tempeh and omit fish sauce from the dressing, substituting it with soy sauce or a vegetarian fish sauce alternative.
- Adjust the chili flakes according to your preferred spice level.
- This salad is best served fresh to maintain the crispness of the vegetables and the freshness of the herbs.
- You can prepare the dressing in advance and store it refrigerated for up to 3 days.
- Grilling the chicken adds authentic flavor, but you may also pan-sear or roast the chicken breasts if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (for grilling chicken)
- Category: Salad
- Method: Grilling
- Cuisine: Thai
