Print

Salad with Creamy Peanut Dressing Bliss Recipe

Salad with Creamy Peanut Dressing Bliss Recipe
Print Recipe

★★★★★

4.8 from 29 reviews

This Crunchy Thai Chicken Salad with Creamy Peanut Dressing is a vibrant and flavorful dish combining tender grilled chicken with fresh vegetables and a rich, nutty dressing. Perfect for a healthy lunch or light dinner, it offers a delightful balance of textures and Thai-inspired flavors that are both satisfying and nutritious.

Ingredients

Scale

For the Salad

  • 2 pieces Chicken Breasts, boneless and skinless
  • 4 cups Mixed Salad Greens (or substitute kale or spinach)
  • 1 cup Shredded Carrots, freshly grated or pre-packaged
  • 1 piece Red Bell Pepper (can substitute with yellow or orange)
  • 1 piece Cucumber (opt for English cucumbers)
  • 1/4 cup Cilantro (or substitute with parsley)
  • 2 pieces Green Onions (can substitute with shallots)

For the Dressing

  • 1/2 cup Unsalted Roasted Peanuts (or substitute with cashews or almonds)
  • 1/4 cup Peanut Butter (or consider almond butter)
  • 3 tablespoons Soy Sauce (or tamari for a gluten-free option)
  • 2 tablespoons Lime Juice (adjust to taste)
  • 1 tablespoon Honey (or substitute with maple syrup)
  • 1 tablespoon Sesame Oil (or another oil if preferred)
  • 4 tablespoons Water (adjust for desired consistency)

Instructions

  1. Season and Cook the Chicken: Season your chicken breasts with salt and pepper. Heat a skillet over medium heat and cook the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let it rest.
  2. Prepare the Dressing: In a mixing bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and water until smooth and creamy. Adjust the water to reach your preferred dressing consistency.
  3. Prep the Vegetables: While the chicken cooks, wash and slice the mixed salad greens, shred the carrots, and chop the bell pepper, cucumber, cilantro, and green onions into bite-sized pieces.
  4. Assemble the Salad: In a large bowl, combine the salad greens, shredded carrots, chopped bell pepper, cucumber, cilantro, and green onions. Toss gently to mix the vegetables evenly.
  5. Slice Chicken and Add to Salad: Slice the rested chicken breasts into thin strips and add them on top of the vegetable mix in the bowl.
  6. Dress and Toss: Pour the creamy peanut dressing over the salad and toss gently until everything is well coated with the dressing.
  7. Garnish and Serve: Sprinkle chopped roasted peanuts over the top as a crunchy garnish before serving. Enjoy immediately for best freshness and flavor.

Notes

  • For a gluten-free option, use tamari instead of soy sauce in the dressing.
  • Substitute mixed greens with kale or spinach if preferred.
  • Adjust lime juice and honey to taste for a perfect balance of tangy and sweet in the dressing.
  • For a vegan version, replace chicken with grilled tofu or tempeh and use maple syrup instead of honey.
  • Use English cucumbers to avoid excess water and bitterness in the salad.
  • To make it spicier, add a pinch of chili flakes or a drizzle of sriracha into the dressing.

Nutrition

Keywords: Thai chicken salad, peanut dressing, healthy salad, crunchy salad, easy lunch, gluten-free option, low lactose, quick dinner

Find it online: https://hannahdelgado.com/salad-with-creamy-peanut-dressing-bliss-recipe/