Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 1 red bell pepper, diced
- 1 cucumber, thinly sliced
- 2 carrots, shredded
- 1 cup fresh cilantro, chopped
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 2 tbsp fish sauce
- 1 tbsp sugar
Instructions
- 1. Cook the Chicken: Poach chicken breasts in water or broth for 15-20 minutes until cooked through. Let cool before shredding.
- 2. Prep Your Veggies: Dice red bell pepper, slice cucumber, and shred carrots.
- 3. Make the Dressing: In a bowl, whisk together lime juice, fish sauce, and sugar until dissolved.
- 4. Combine Everything: In a large bowl, mix shredded chicken with veggies and cilantro. Drizzle with dressing and toss to coat.
- 5. Serve: Plate the salad and garnish with extra cilantro or chopped peanuts if desired. Enjoy chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poaching
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg