By Kara Lydon, RD, LDN, RYT
In a small bowl, whisk together fish sauce, lime juice, rice vinegar, honey and sesame oil until combined.
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.
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.