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Thai Chicken Salad

By Kara Lydon, RD, LDN, RYT

For the Salad
 1.50 lbs Boneless, skinless chicken thigh
 1 tbsp Avocado oil
 8 oz Little Leaf Farms Baby Green Leaf lettuce (2 containers)
 1 Red bell pepper, thinly sliced (about 1 cup)
 ½ cup Toasted cashews, chopped
 1 cup Bean sprouts
 2 Serrano peppers, thinly sliced
 ¼ cup Fresh mint, chopped
 ¼ cup Fresh basil, chopped
 extra lime wedges and/or mint, for garnishOptional
For the Marinade
  cup Fish sauce
 1 tbsp Lime juice (from ½ lime)
 1 tbsp Rice vinegar
 2 tbsp Honey
 1 tbsp Toasted sesame oil
For the Dressing
  cup Peanut butter
 2 tbsp Soy sauce
 2 tbsp Rice vinegar
 1 tbsp Lime juice
 2 tsp Toasted sesame oil
 2 tbsp Brown sugar
 1 tsp Chili paste
 2 tsp Water
For the Marinade

In a small bowl, whisk together fish sauce, lime juice, rice vinegar, honey and sesame oil until combined.

For the Dressing

In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, toasted sesame oil, brown sugar, chili paste and water, until smooth and creamy.

For the salad

Place chicken into baking dish and pour marinade over top. Let marinate in refrigerator for 30-60 minutes, or up to overnight.

Preheat cast iron grill pan to medium-high for 5 minutes. Brush pan with oil. Using tongs, place chicken thighs onto grill pan. Cover with lid and let cook until undersides develop dark grill marks, about 5-6 minutes. Using tongs, flip chicken over and cook until reaches internal temperature of 165 degrees, about 5-6 minutes. Let chicken rest in pan for 5 minutes.

Once chicken is cool to touch, slice into even strips.

In a large bowl, combine lettuce, bell pepper, cashews, bean sprouts, serrano pepper, mint, basil, and grilled chicken.

Toss with preferred amount of dressing to evenly coat salad.

Optional: Garnish with extra lime wedges or mint leaves.