Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup bell peppers (thinly sliced)
- 1 cup carrots (julienned)
- 1 cup cucumbers (diced)
- ½ cup cilantro (chopped)
- ½ cup mint (chopped)
- ½ cup unsweetened peanut butter
- ¼ cup low-sodium soy sauce
- Juice of 2 limes
- 1 tbsp honey (optional)
- Water as needed for consistency
Instructions
- Cook seasoned chicken breasts in a skillet over medium-high heat for about 6 minutes per side until fully cooked (internal temperature of 165°F). Allow resting before slicing.
- While the chicken cools, chop bell peppers, julienne carrots, and dice cucumbers.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey (if using), and water until smooth.
- Toss sliced chicken with vegetables and herbs in a large bowl.
- Drizzle dressing over the salad mixture and toss gently to combine.
- Serve immediately or chill for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg