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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
1

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

For the Dressing
2

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
3

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.