Simple Thai Chicken Spinach Salad
Elevate your salad game with this vibrant and flavor-packed Simple Thai Chicken Spinach Salad! Combining tender, pan-seared chicken breasts with crisp baby spinach, julienned carrots, and sweet red bell peppers, this colorful dish is a delightful fusion of freshness and bold Thai-inspired flavors. A zesty lime-ginger dressing infused with soy sauce, fish sauce, and a touch of honey ties it all together, while toasted cashews add a satisfying crunch. Perfect for a quick, healthy meal, this 25-minute recipe is loaded with wholesome ingredients and a touch of exotic flair. Ideal for lunch, dinner, or even meal prep, this easy Thai chicken salad is a surefire way to transform your weeknight dinners into something exciting!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 6 cups baby spinach
- 1 large carrot
- 1 medium red bell pepper
- 3 stalks green onion
- 0.5 cup fresh cilantro
- 0.25 cup cashews
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger
- 1 clove garlic
- 1 tablespoon neutral cooking oil (such as vegetable or canola)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat the neutral cooking oil in a skillet over medium heat. Cook the chicken breasts for 4-5 minutes per side, or until fully cooked and golden brown on the outside. Set them aside to rest for 5 minutes, then slice them thinly.
While the chicken cooks, prepare the vegetables. Peel the carrot and julienne it into thin strips. Slice the red bell pepper into thin strips. Chop the green onions into thin rounds. Roughly chop the cilantro leaves.
Toast the cashews in a dry skillet over medium heat for 1-2 minutes until golden and fragrant. Set aside to cool.
Prepare the dressing by whisking together lime juice, soy sauce, fish sauce, honey, sesame oil, finely grated fresh ginger, and minced garlic in a small bowl.
In a large salad bowl, combine the baby spinach, julienned carrot, sliced red bell pepper, chopped green onions, cilantro, and toasted cashews.
Add the sliced chicken to the salad bowl.
Drizzle the dressing over the salad and toss gently to combine, ensuring all the spinach and toppings are coated with the dressing.
Serve immediately, garnished with additional cilantro or cashews if desired.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.7 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 510 mg | 11% | |
*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.
