Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cups mixed salad greens (romaine, spinach, arugula)
- 1 cup shredded carrots
- 1 cup red bell peppers, sliced
- ½ cup chopped green onions
- ½ cup chopped fresh cilantro
- ¼ cup chopped peanuts for garnish
For the Creamy Peanut Dressing
- ⅓ cup peanut butter (preferably natural)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon grated fresh ginger
- 1–2 tablespoons warm water (to thin the dressing)
Instructions
- Season the chicken breasts with salt and pepper. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken for 6-7 minutes per side until fully cooked and golden brown. Once cooked, let the chicken rest for a few minutes, then slice into thin strips.
- In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, and grated ginger. Gradually add warm water until the dressing reaches desired consistency. Adjust sweetness or saltiness to taste. For a smoother sauce, blend everything in a food processor.
- In a large salad bowl, combine mixed greens, shredded carrots, sliced red bell peppers, green onions, and cilantro. Add sliced chicken on top. Drizzle generously with the peanut dressing and toss gently to coat evenly. Sprinkle chopped peanuts over the salad for crunch.
Notes
- Store leftovers separately — keep salad ingredients and dressing in airtight containers in the fridge for up to 3 days.
- Assemble the salad just before serving for optimal freshness.
- Customize with additional spices like sriracha or red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Grilling, Whisking
- Cuisine: Thai
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 9 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 75 mg