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Thai Chicken Salad

This is one you are going to want to repeat. The flavour combo is absolute winner!

For the marinade 1/3 cup fish sauce

1 tablespoon lime juice

1 tablespoon rice vinegar

2 tablespoons honey

1 teaspoon toasted sesame oil

For the Thai Peanut Dressing 1/3 cup peanut butter

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon lime juice

2 teaspoons toasted sesame oil

2 tablespoons brown sugar or maple syrup

1 teaspoon chili paste (or sweet chilli sauce)

2 tablespoons water

For the salad 8 chicken thighs

1 lettuce- preferably a crunchy iceberg

1 red bell pepper, thinly sliced

1/4 cup toasted cashews (chopped)

1 cup bean sprouts

1/4 cup fresh mint (chopped)

Optional: extra lime wedges

Instructions For the marinade

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

For the Thai peanut 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 1. Place chicken into baking dish and pour marinade over top. Let marinate in refrigerator for 30-60 minutes, or up to overnight.

2. Cook chicken thighs whole on BBQ or on a grill plate

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

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

5. Toss with preferred amount of dressing to evenly coat salad.


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