Gluten-Free Thai Seafood Salad with Spicy Lime Dressing

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb large shrimp, peeled and deveined 2 cups diced grilled chicken breast 1 cup cherry tomatoes, halved 1 cucumber, thinly sliced 1/2 red bell pepper, thinly sliced 1/4 cup chopped fresh cilantro 3 green onions, thinly sliced 1/2 cup roasted peanuts, coarsely chopped Salt and pepper to taste For the Spicy Lime Dressing: 1/4 cup fresh lime juice 2 tablespoons fish sauce 1 tablespoon rice vinegar 1 teaspoon sugar 1
• 2 teaspoons crushed red pepper flakes, adjust to taste 1 clove garlic, minced

Instructions

1. Begin by grilling the chicken breast until cooked through and let it rest before dicing. In a large bowl, whisk together all the ingredients for the Spicy Lime Dressing. Season the shrimp with salt and pepper to taste, then cook in a pan over medium high heat until pink and cooked through. Let it cool slightly before adding it to the salad along with the grilled chicken, cherry tomatoes, cucumber, red bell pepper, cilantro, and green onions. Gently toss the salad with the dressing, then top with chopped roasted peanuts.

Chef’s Insight

The combination of textures and flavors in this dish creates an unforgettable culinary experience.

Notes

Use fresh ingredients for the best flavor and texture in this Thai seafood salad recipe.