Description
A vibrant, protein-packed Thai chicken salad with charred carrots, crispy veggies, and sweet-spicy peanut-chili dressing. Perfect for quick lunches or meal prep, this halal-friendly recipe balances bold flavors in every bite.
Ingredients
2 boneless, skinless chicken breasts
1 cup charred carrots (grilled or roasted)
1/2 cup frozen edamame, thawed
1 cup roasted red peppers (jarred or homemade)
1/4 cup chopped cashews
1/4 cup roasted peanuts
2 cups mixed greens
4 green onions, sliced
2 limes, juiced
1 tbsp red pepper flakes (adjust to taste)
1/2 cup creamy peanut butter
2 tbsp rice vinegar
1 tbsp honey
1 tbsp soy sauce (halal-friendly)
1 tsp sesame oil
Instructions
Preheat oven to 400°F (200°C). Roast chicken breasts for 15-20 minutes until fully cooked. Let cool, then dice into bite-sized pieces.
Toss charred carrots and roasted red peppers with 1 tsp oil. Spread on baking sheet and roast for 10-15 minutes until caramelized.
In a small bowl, whisk together peanut butter, rice vinegar, honey, soy sauce, lime juice, red pepper flakes, and sesame oil until smooth.
In a large bowl, combine mixed greens, chicken, charred carrots, roasted peppers, edamame, cashews, and green onions. Drizzle dressing over the salad and toss gently.
Serve immediately or refrigerate for 30 minutes to let flavors meld.
Notes
Substitute chicken with tofu or shrimp for a non-meat version
Add shredded cabbage or bell peppers for extra crunch
For meal prep, store dressing separately to prevent sogginess
Charring carrots is essential for smoky sweetness
Soak edamame if using fresh instead of frozen
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 8g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg