Thai-Style Crunchy Peanut Chicken Salad
25 min · Easy
#high-protein#light#quick#salad#thai
Big crunch, bright heat, zero boredom. Shredded cabbage and carrot piled with juicy seared chicken, showered with peanuts and cilantro and slicked in a punchy peanut-lime dressing. Light enough for a hot day, filling enough to call lunch.
Ingredientsfor 4 portions
- 500 g Boneless Skinless Chicken Breast, Raw
- 3.8 tbsp Peanut Butter
- 2 tbsp Soy Sauce
- 2 Lime, juiced
- 1 tbsp Honey
- 1.7 tbsp Ginger, grated
- 3.4 cup Green Cabbage, shredded
- 2.5 medium Carrots, julienned
- 1.3 cup Cilantro
- 40 g Peanuts, chopped
- 0.7 tbsp Olive Oil
Steps
- Whisk the peanut butter, soy, lime juice, honey and grated ginger with a splash of warm water into a smooth, pourable dressing.
- Season the chicken and sear in the olive oil over medium-high for 5–6 minutes per side, until golden and cooked through; rest, then slice.
- Toss the shredded cabbage and carrot with half the dressing until lightly coated and glistening.
- Pile the slaw onto plates and fan the sliced chicken over the top.
- Spoon over the remaining peanut dressing and finish with chopped peanuts and plenty of fresh cilantro.
