Description
A vibrant Thai-inspired chicken salad featuring roasted peppers, crunchy vegetables, and a zesty peanut-chili vinaigrette. This quick, healthy, and flavorful dish is perfect for families or meal prepping.
Ingredients
4 oz cooked and grilled chicken breast (halal)
4 oz romaine lettuce, torn
1 cup shredded carrots
1 cup chopped roasted red bell pepper
1/2 cup edamame, steamed
2 tbsp roasted cashews
1/4 cup red onion, sliced
1/4 cup fresh cilantro, chopped
2 tbsp chopped roasted peanuts
Spicy Peanut Vinaigrette (separately noted)
2 tbsp + 1 tbsp lime juice for dressing
1 tbsp honey
1 tbsp chili garlic paste
1 tbsp peanut butter
1 clove garlic, minced
1 tbsp fish sauce (alcohol-free)
1 tbsp rice vinegar
1 tsp sesame oil
Instructions
1. Prepare Spicy Peanut Vinaigrette: In a small bowl, whisk together 2 tbsp lime juice, honey, chili garlic paste, peanut butter, garlic, fish sauce, rice vinegar, and sesame oil. Adjust to taste.
2. Assemble salad base with romaine, carrots, bell pepper, edamame, and red onion.
3. Add grilled chicken, cashews, and cilantro to the salad.
4. Toss with peanut vinaigrette just before serving.
5. Garnish with chopped peanuts and serve.
Notes
Customize spice level by adjusting chili garlic paste.
Store dressing separately for up to 3 days; toss salad just before serving for crunch.
Use halal-certified chicken to meet dietary restrictions.
Meal prep tip: Store components in airtight containers for up to 48 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 50mg