Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup bell peppers (thinly sliced)
- 1 cup carrots (julienned)
- 1 cup cucumbers (diced)
- ½ cup cilantro (chopped)
- ½ cup mint (chopped)
- ½ cup unsweetened peanut butter
- ¼ cup low-sodium soy sauce
- Juice of 2 limes
- 1 tbsp honey (optional)
- Water as needed for consistency
Instructions
- Season chicken breasts with salt and pepper. Heat oil in a skillet over medium-high heat and cook chicken for about 6 minutes on each side until fully cooked (internal temperature of 165°F). Let rest before slicing.
- While the chicken cools, chop bell peppers, julienne carrots, and dice cucumbers.
- In a bowl, combine peanut butter, soy sauce, lime juice, honey, and water. Whisk until smooth.
- Slice cooled chicken into strips or cubes and toss with veggies and herbs in a large bowl.
- Drizzle dressing over the salad and toss gently to coat.
- Serve immediately or chill for later.
Notes
- Adjust water in dressing for desired thickness.
- Chill before serving for a more refreshing taste.
- Swap mint or cilantro based on preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg