Thai Chicken Broccoli Salad
Brighten up your weeknight meal routine with this refreshing and flavor-packed Thai Chicken Broccoli Salad! Bursting with vibrant colors and bold flavors, this nutrient-rich salad combines tender, pan-seared chicken breast, crisp blanched broccoli, crunchy shredded cabbage, sweet grated carrots, and juicy red bell pepper. Tossed in a creamy peanut dressing made with soy sauce, lime juice, honey, and a hint of red pepper flakes, every bite is a perfect balance of tangy, savory, and slightly spicy. Topped off with crunchy chopped peanuts for added texture, this salad is as satisfying as it is wholesome. Ready in just 35 minutes, it’s an excellent choice for a quick lunch, light dinner, or make-ahead meal. Perfect for anyone looking to enjoy a healthy, delicious twist on Thai-inspired cuisine!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 cups Broccoli florets
- 2 cups Shredded red cabbage
- 1 cup Grated carrots
- 1 medium Sliced red bell pepper
- 3 stalks Chopped green onions
- 1 quarter cup Chopped peanuts
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 tablespoons Creamy peanut butter
- 2 teaspoons Sesame oil
- 1 tablespoon Honey
- 2 cloves Minced garlic
- 0.25 teaspoons Crushed red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoons Ground black pepper
Instructions
1. Begin by cooking the chicken: Season the chicken breasts with salt and pepper on both sides.
2. Heat a skillet over medium heat and cook the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from skillet, let rest for 5 minutes, and then slice into thin strips.
3. In a large pot, bring water to a boil and blanch the broccoli florets for 1-2 minutes until bright green and tender-crisp. Transfer immediately to an ice bath to stop the cooking process. Drain and set aside.
4. Prepare the dressing by whisking together soy sauce, lime juice, peanut butter, sesame oil, honey, minced garlic, and crushed red pepper flakes in a small bowl. Adjust seasoning with additional salt if needed.
5. In a large mixing bowl, combine the blanched broccoli, shredded red cabbage, grated carrots, sliced red bell pepper, and chopped green onions.
6. Add the sliced chicken to the bowl and toss everything together with the peanut dressing until evenly coated.
7. Garnish with chopped peanuts and serve immediately for a crunchy, flavorful salad. Optionally, chill the salad for 20 minutes for enhanced flavor.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 42.9 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2542 mg | 54% | |
*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.
