Energy-Boosting Thai Salad with Grilled Chicken and Peanut Dressing

Allergens

Nuts (peanuts)

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups mixed leafy greens (e.g., spinach, kale, romaine lettuce)
• 1 medium carrot, julienned
• 1 large red bell pepper, thinly sliced
• 1 small cucumber, sliced into rounds
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, roughly chopped
• 1 tablespoon sesame seeds, toasted
• 3 tablespoons natural peanut butter
• 2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon honey or maple syrup
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. Season the chicken breasts with salt and pepper. Grill over medium heat until cooked through and no longer pink, about 6 7 minutes per side. Let rest for a few minutes, then slice into strips.
2. In a large salad bowl, combine the mixed leafy greens, carrot, red bell pepper, cucumber, and cilantro leaves.
3. In a small bowl, whisk together the peanut butter, rice vinegar, lime juice, honey or maple syrup, garlic, salt, and pepper to taste.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top with grilled chicken strips, roasted peanuts, and sesame seeds.
6. Enjoy immediately for an energizing meal packed with protein and vitamins.

Chef’s Insight

This dish is not only delicious but also versatile. You can add protein-packed beans or tempeh to make it a complete meal. Don't be afraid to mix and match vegetables to suit your preferences and keep things interesting.

Notes

Feel free to adjust the amount of salt, pepper, or seasonings to your taste preferences. This dish is gluten-free, but be sure to double-check your peanut butter label if allergies are a concern.