Figgy Thai Chicken Salad
Elevate your salad game with this vibrant Figgy Thai Chicken Salad, a delicious fusion of bold flavors, fresh vegetables, and protein-packed goodness. Juicy grilled chicken breasts are paired with sweet dried figs, crisp mixed greens, shredded carrots, and colorful veggies like red bell pepper and cucumber. The magic lies in the creamy peanut-lime dressing, a delightful blend of peanut butter, soy sauce, lime, and a touch of honey, spiced with fresh ginger and garlic for that signature Thai-inspired zing. Topped with a sprinkle of roasted peanuts and fragrant cilantro, this salad is a perfect balance of savory, sweet, and tangy. Ideal for a quick 35-minute meal, it’s a showstopper packed with wholesome ingredients. Whether you’re meal prepping or serving up a light yet satisfying lunch, this Figgy Thai Chicken Salad is a flavorful, nutrient-rich choice!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 6 pieces dried figs
- 4 cups mixed salad greens
- 1 cup shredded carrots
- 1 piece red bell pepper, thinly sliced
- 1 piece cucumber, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup roasted peanuts, roughly chopped
- 3 tablespoons lime juice
- 2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Preheat a grill pan or skillet over medium-high heat. Season the chicken breasts with a pinch of salt and pepper.
Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Set aside to rest for 5 minutes before slicing thinly.
While the chicken is cooking, slice the dried figs into quarters and prepare your vegetables: shred the carrots, slice the bell pepper and cucumber, and chop the cilantro.
In a small bowl, whisk together the lime juice, peanut butter, soy sauce, honey, garlic, ginger, sesame oil, salt, and black pepper to make the dressing. Adjust seasoning to taste if needed.
In a large salad bowl, combine the mixed greens, shredded carrots, sliced bell pepper, sliced cucumber, chopped cilantro, and dried figs.
Top the salad with the sliced chicken and sprinkle the roasted peanuts over the top.
Drizzle the peanut-lime dressing over the salad just before serving, or serve the dressing on the side for individual portions.
Toss gently to combine and serve immediately. Enjoy your Figgy Thai Chicken Salad!
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2348 mg | 102% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 145.2 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4728 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
