Spicy Thai Chicken Rice Salad
Elevate your lunch or dinner with this vibrant and flavorful Spicy Thai Chicken Rice Salad, a perfect medley of freshness, heat, and zesty tang! Featuring fragrant jasmine rice, tender slices of pan-seared chicken breast, and crisp vegetables like cucumber, red bell pepper, and shredded carrots, this salad bursts with color and texture. A bold, homemade Thai-inspired dressing made with lime juice, fish sauce, soy sauce, and a kick of red chili ties everything together with a balance of savory, tangy, and spicy notes. Fresh herbs like cilantro and mint add aromatic brightness, making this dish a refreshing yet hearty option. Perfectly customizable and ready in under an hour, this salad is ideal for a light meal, meal prep, or a crowd-pleasing potluck addition.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 pieces Chicken breast
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 large Carrot
- 3 stalks Green onions
- 0.5 cup Fresh cilantro
- 0.25 cup Fresh mint
- 3 tablespoons Fresh lime juice
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 2 teaspoons Brown sugar
- 2 pieces Garlic cloves
- 1 piece Red chili
- 1 teaspoon Sesame oil
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions and let it cool completely before proceeding.
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Cook the chicken breasts for 5-6 minutes per side, or until fully cooked and no longer pink in the middle. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
While the chicken cooks, prepare the vegetables. Thinly slice the cucumber and red bell pepper, shred the carrot, and finely slice the green onions. Set all the vegetables aside.
In a small bowl, prepare the dressing by combining fresh lime juice, fish sauce, soy sauce, brown sugar, minced garlic, finely diced red chili, and sesame oil. Whisk until the sugar is dissolved and the dressing is well blended.
In a large mixing bowl, combine the cooled jasmine rice, sliced chicken, cucumber, bell pepper, carrot, green onions, fresh cilantro leaves, and fresh mint leaves.
Pour the spicy Thai dressing over the salad ingredients and gently toss to ensure everything is evenly coated in the dressing.
Taste the salad and adjust seasoning with additional fish sauce or lime juice, if desired.
Serve the Spicy Thai Chicken Rice Salad immediately or refrigerate for up to 2 hours before serving to let the flavors meld together. Enjoy!
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 5123 mg | 223% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 19.7 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1942 mg | 41% | |
*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.
