Rainbow Thai Chicken Salad with Peanut Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful salad with stir-fried chicken, crisp vegetables, and a creamy peanut-lime dressing. This thai-inspired salads (gluten-free, high-protein) ready in about 30 minutes pairs chicken breast, red bell pepper, yellow bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 300 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.6 (10 ratings) Prep: 20 min Cook: 10 min Serves 2 Thai cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Thinly slice 12 oz chicken breast. Heat 1/2 tsp sesame oil in a skillet over medium-high heat, add chicken, and cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
  2. Step 2: In a small bowl, whisk 2 tbsp peanut butter, 2 tbsp lime juice, 1 tsp fish sauce, 1 tsp honey, 2 tbsp water, and a pinch each of salt and black pepper until smooth.
  3. Step 3: Thinly slice 1/2 cup red bell pepper, 1/2 cup yellow bell pepper, and 1/2 cup julienned carrot. Slice 1/2 cup cucumber.
  4. Step 4: In a large bowl, combine sliced bell peppers, julienned carrot, sliced cucumber, 1 cup shelled edamame, and 1/4 cup chopped fresh mint.
  5. Step 5: Add cooked chicken to the bowl, toss gently, then pour peanut dressing over and mix until evenly coated. Serve immediately.

Frequently asked questions

How long does Rainbow Thai Chicken Salad with Peanut Dressing take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rainbow Thai Chicken Salad with Peanut Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Rainbow Thai Chicken Salad with Peanut Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rainbow Thai Chicken Salad with Peanut Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Rainbow Thai Chicken Salad with Peanut Dressing gluten-free?

Yes — this recipe is tagged gluten-free, high-protein, vegan-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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