20-Minute Thai Chicken Salad
Servings: 2 large servings
Calories: 306kcal
This Thai Chicken Salad comes together in just 20 minutes! Tossed with a tangy lime-lemongrass dressing and served alongside colorful vegetables. It's a delicious and easy lunch or dinner.
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Ingredients
- 1 pound chicken breasts pounded to 1/2-inch uniform thickness
- 2 medium shallots thinly sliced
- 1/4 cup loosely packed fresh mint leaves roughly chopped
- 3 tablespoons roughly chopped cilantro leaves and stems
- Lettuce or rice for serving
Toppings
- Carrots, tomatoes, cucumbers
- 1 Tablespoon ground toasted rice
Dressing
- 1 clove garlic minced
- 1 jalapeno minced
- 1 lime juiced
- 2 Tablespoons minced lemongrass remove the tough outer leaves and slice the tender white core
- 1 1/2 Tablespoons fish sauce
- 1 1/2 teaspoons brown sugar
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Season the chicken with salt and pepper and cook by grilling or sautéing for 5-6 minutes per side. Let cool slightly and thinly slice. Meanwhile, make the dressing.
- For the dressing, combine garlic, jalapeno, lime juice, fish sauce, lemongrass, brown sugar, and red chile flakes in a small bowl. Stir well.
- In a medium bowl, combine the cooked chicken, shallots, mint, and cilantro. Toss with the dressing. Add the ground toasted rice, if using, and toss again.
- Serve over lettuce or rice.
Nutrition
Calories: 306kcal | Carbohydrates: 12g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1327mg | Potassium: 995mg | Fiber: 1g | Sugar: 6g | Vitamin A: 145IU | Vitamin C: 23.3mg | Calcium: 37mg | Iron: 1.4mg