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!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Preheat a grill pan or skillet over medium-high heat. Season the chicken breasts with a pinch of salt and pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a large salad bowl, combine the mixed greens, shredded carrots, sliced bell pepper, sliced cucumber, chopped cilantro, and dried figs.

Step 6

Top the salad with the sliced chicken and sprinkle the roasted peanuts over the top.

Step 7

Drizzle the peanut-lime dressing over the salad just before serving, or serve the dressing on the side for individual portions.

Step 8

Toss gently to combine and serve immediately. Enjoy your Figgy Thai Chicken Salad!

Nutrition Facts

Serving size	1255.7 grams (1255.7g)

Amount per serving	% Daily Value*
Calories	1445

Total Fat 63.70g	82%
Saturated Fat 11.30g	57%
Polyunsaturated Fat 6.00g
Cholesterol 296mg	99%
Sodium 2464mg	107%
Total Carbohydrate 90.80g	33%
Dietary Fiber 19.50g	70%
Total Sugars 48.90g
Protein 135.30g	271%

Vitamin D 4IU	18%
Calcium 312mg	24%
Iron 10mg	57%
Potassium 3100mg	66%

*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.

Source of Calories

Fat: 38.8%

Protein: 36.6%

Carbs: 24.6%