Ingredients
4 chicken breasts (boneless, skinless)
1 cup shredded carrots
1/2 head red cabbage (shredded)
1 bell pepper (sliced thinly)
1/4 cup chopped cilantro
1/4 cup sliced green onions
1/2 cup roasted peanuts
1 tablespoon sesame seeds
1/2 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce (low sodium preferred)
1 tablespoon honey
1 teaspoon ground ginger
1 clove garlic (minced)
1/2 cup vegetable oil
1/2 teaspoon chili flakes
1/4 cup water or almond milk (optional for consistency)
Instructions
1. Season chicken breasts with soy sauce, ginger, and chili flakes
2. Grill over medium-high heat until fully cooked (15-20 minutes total)
3. In a bowl, toss shredded cabbage, carrots, bell pepper, cilantro, and green onions
4. Whisk together peanut butter, lime juice, honey, minced garlic, and vegetable oil
5. Add water/almond milk if needed to achieve desired dressing consistency
6. Cut grilled chicken into bite-sized pieces and add to salad
7. Pour dressing over salad and toss gently
8. Top with roasted peanuts and sesame seeds before serving
Notes
Toaster peanuts in a dry skillet for extra toastiness
Adjust chili flakes to control heat level
Use pre-shredded cabbage to save time
Can substitute cooked rice noodles for added texture
Store leftover dressing separately from salad in refrigerator (2-3 days)
Chicken can be prepared 1 day ahead
- Prep Time: 20
- Cook Time: 15
- Category: Quick Chicken
- Method: Grilled
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg