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Grilled Thai Chicken Salad

Here's how you make Grilled Thai Chicken Salad
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  • Servings: 4-8
  • Prep: 10-15m
  • Cook: 10-15m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • 3 to 3 1/2 pounds boneless skinless chicken breasts (you can use any chicken pieces you want; but I prefer the breasts)
  • Salt and pepper
  • Marinade:
  • 1 (14 ounce) can unsweetened coconut milk
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh lime juice
  • 3 garlic cloves,minced
  • 1/4 cup cilantro, minced
  • 1 tablespoon curry powder
  • Salad:
  • 1 small head Napa cabbage, thin sliced (almost shredded), 6-8 cups
  • 1 bunch red leaf lettuce
  • 1 small red bell pepper, cut in thin strips
  • 1 small orange bell pepper, cut in thin strips
  • 1 cucumber, peeled and lightly seeded, cut in half moons
  • 4 scallions, cut in 1/2" pieces on an angle (white and green parts)
  • 1/2 cup mint leaves, torn
  • 1/2 cup peanuts, chopped
  • Vinaigrette:
  • 1/3 cup canola oil
  • 2/3 cup rice vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon chili paste
  • 1/4 cup cilantro, minced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Note: Prep time does not include marinating time.

  • Step 2: One thing I like to do, is to pound the chicken slightly so they are all about the same thickness. It isn't necessary, but I think it makes the cooking easier, and creates an even cooked chicken breast. Do this prior to marinating the chicken.

  • Step 3: Marinade ... I am all for easy; so I just use a ziploc bag - but, but you can also use a non-reactive bowl (glass) if you prefer. Add all the marinade ingredients to the bag or the bowl and mix well. Add the chicken, mix again - seal or cover and refrigerate over night.

  • Step 4: Dressing ... Add all the ingredients to a small bowl, measuring cup, or a small tupperware container. Mix well and refrigerate until ready to serve. Refrigerate at least 30 minutes before serving. I love to use a tupperware container - Just shake and store.

  • Step 5: Grill ... Make sure to remove the chicken from the marinade and let it come to room temperature. Pat the chicken dry with a paper towel and season well with salt and pepper on both sides. Grill the chicken on both sides until golden brown. Chicken breasts should take approximately 10 minutes (depending on the thickness). Once the chicken is done, transfer to a plate, cover, and let it rest before slicing it. Once it has rested, slice in thin strips (cover to keep warm).

  • Step 6: Salad ... Add the cabbage, peppers, scallions, cucumber, and mint to a bowl and toss to combine. Drizzle in a couple of tablespoons of the vinaigrette and lightly dress. Extra vinaigrette will be drizzled over the top of the salad.

  • Step 7: Plate and Serve ... Add 3-4 of the red lettuce leaves to each plate. Top the red lettuce with the cabbage and pepper salad, then the chicken slices, peanuts and a drizzle of the extra dressing dressing. Serve with crusty bread and ENJOY! You could easily serve this family style if you prefer.

We hope you enjoy this recipe!

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