Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups fresh mixed greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 large carrot, shredded
- ½ cup fresh cilantro, chopped
- Juice of 2 limes (about ¼ cup)
- 2 tbsp fish sauce
- 1 tsp sugar
- 2 tbsp peanut oil (or vegetable oil)
- ¼ cup chopped peanuts (optional)
Instructions
- Season chicken breasts with salt and pepper. Heat oil in a pan over medium heat. Cook chicken for about 6-7 minutes per side until golden brown and cooked through. Let rest before slicing.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, carrot, and cilantro.
- Whisk together lime juice, fish sauce, sugar, and oil in a small bowl. Adjust sweetness or tanginess to taste.
- Slice the rested chicken and add it on top of the salad base. Drizzle with dressing and toss gently until well combined.
- If desired, sprinkle chopped peanuts over the salad before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 salad (about 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg