Spicy Chicken Or Beef Salad Recipe

Marinate the protein

If using chicken: place chicken breasts between plastic and lightly pound to even thickness (about 1 inch). If using beef: slice thinly across the grain into 1/8–1/4 inch slices. Combine 2 tbs soy sauce, 1 tbs fish sauce, 1 tbs lime juice, 2 tsp minced garlic, 1 tsp ground black pepper in a bowl. Add the chicken or beef and toss to coat. Marinate 15–30 minutes (up to 2 hours in fridge for more flavor).

Cook the protein

Heat 1 tbs vegetable oil in a skillet over medium-high heat until shimmering. For chicken: cook 4–6 minutes per side until internal temperature reaches 165°F (74°C). For thin-sliced beef: cook 1–2 minutes per side until just browned (do not overcook). Remove from heat and let rest 5 minutes, then slice chicken thinly (if not already sliced) against the grain into strips.

While the protein marinates/cooks, prepare the vegetables. Thinly slice 1/2 cup red onion and 1/2 cup red bell pepper. Slice 1 cup cucumber into thin rounds or half-moons. Halve cherry tomatoes if using. Toss the mixed salad greens, cilantro, mint (if using), and green onions together in a large bowl. Add the prepared onion, bell pepper, cucumber, and tomatoes to the greens.

If you prefer milder onion flavor, rinse the sliced red onion under cold water and drain before adding to the salad.

Make the dressing: In a small bowl, whisk together 3 tbs fresh lime juice, 1.5 tbs fish sauce, 1 tsp brown sugar, 1 tsp chili flakes (or chopped Thai chile to taste), and 1 tsp neutral oil until sugar dissolves and dressing is slightly emulsified. Taste and adjust seasoning — add a little more fish sauce for saltiness, lime for brightness, or sugar for balance.

Assemble the salad: Arrange the salad greens and vegetables on a serving platter or toss in a large bowl. Top with the sliced cooked chicken or beef. Drizzle the dressing evenly over the salad and gently toss to coat, or serve the dressing on the side.

Garnish: Sprinkle toasted peanuts (if using), sesame seeds, and additional chopped cilantro or green onions over the top. Serve immediately.