Start by cooking the chicken breast using your preferred method—grilling or sautéing works wonderfully. If grilling, preheat your grill to medium-high heat and cook for about 6-7 minutes per side until no longer pink and juices run clear. For sautéing, heat a tablespoon of oil over medium heat and cook the chicken for 10-15 minutes, flipping halfway. Let it rest, then slice it into bite-sized pieces.

While the chicken cooks, wash and chop the fresh vegetables: bell peppers, carrots, and cucumbers. Dice the bell peppers into small cubes, shred the carrots using a grater, and slice the cucumbers into thin rounds or half-moons. Aim for uniform sizes to ensure a pleasing texture.

In a separate bowl, whisk together the creamy peanut butter, soy sauce, freshly squeezed lime juice, honey, and optional sesame oil. Adjust the flavor with a pinch of salt and pepper.

Once the chicken has cooled slightly, add it to the bowl with the chopped vegetables and toss everything to combine.

For an immediate serving option, plate the Crunchy Thai Chicken Salad in bowls and enjoy, or cover and refrigerate for up to three hours to allow flavors to meld.