Ingredients
4 boneless, skinless chicken breasts
4 cups shredded green cabbage
1 cup shredded carrots
1/2 cup sliced red bell pepper
1/2 cup chopped cucumber
1/4 cup chopped cilantro
1/4 cup chopped red onion
1/2 cup roasted peanuts
1/2 cup creamy peanut butter
2 tablespoons fish sauce
1/4 cup honey
2 tablespoons lime juice
1/2 teaspoon chili flakes (optional)
2 tablespoons water or vegetable broth (as needed)
1 tablespoon olive oil (for pan-searing)
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C) or prepare a grill pan
Marinate chicken in 2 tbsp lime juice, 1 tbsp fish sauce, and 1 tbsp honey for 15 minutes
Heat olive oil in a skillet and pan-sear marinated chicken on both sides until golden
Finish cooking chicken in oven or on grill for 6-8 minutes (or until internal temperature reaches 165°F)
Meanwhile, whisk dressing: combine peanut butter, remaining fish sauce, honey, lime juice, chili flakes, and water/broth until smooth
Toss cabbage, carrots, and cucumber in a large bowl
Sauté red onion in a bit of oil until translucent; add to the salad
Cut cooked chicken into thin slices and add to the salad
Fold in roasted peanuts and cilantro
Drizzle dressing over the salad and mix gently
Notes
For a gluten-free option, use tamari instead of fish sauce in the dressing
Store dressed salad for 2-3 days; keep dressing separate longer
Customize with edamame, snap peas, or avocado
Adjust sweetness by adding more honey or peanut butter
Dressing thickens as it sits; thin with additional water if needed
- Prep Time: 15
- Cook Time: 15
- Category: Lean Chicken
- Method: Grilling/Pan-searing
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl of salad
- Calories: 475
- Sugar: 12g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg