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Thai Chicken Salad
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Ingredients
0 of 20 gathered
Step by step
Method
4 steps
- 1
Whisk 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 minced garlic clove, and ½ teaspoon grated ginger. Reserve 2 tablespoons for the salad dressing.
- 2
Toss 1 pound boneless chicken thighs with the remaining dressing. Heat a grill pan or skillet over medium-high and cook 5–7 minutes per side, turning once, until browned and the thickest piece reaches 165°F. Rest 5 minutes, then slice.
- 3
Toss 5 cups shredded cabbage, 1 julienned carrot, ½ sliced cucumber, ½ cup chopped cilantro, ¼ cup sliced red onion, and ¼ cup chopped peanuts in a large bowl.
- 4
Stir the reserved dressing with 2 tablespoons coconut milk or water. Add the sliced chicken and dressing to the salad, toss until the cabbage is lightly coated, and serve with lime wedges and sliced chile.