Thai chicken salad
Experience the explosive flavors of Thailand with this zesty chicken salad. Bursting with fresh herbs, crunchy vegetables, and a tangy dressing, it's a taste sensation.
Ingredients:
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 teaspoons Red Boat fish sauce
- 1 teaspoon avocado or olive oil
- 2 tablespoons minced shallot
- 1 teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 6 skin-on chicken thighs (deboned*)
- Sea salt
- 1 teaspoon avocado oil
- 90g mixed baby greens
- 1/3 cup lightly packed fresh basil leaves (torn if large)
- 1/3 cup lightly packed fresh cilantro sprigs (roughly chopped)
- 2 tablespoons lightly packed mint leaves
- 2 medium carrots (peeled into strips using a vegetable peeler)
- 1 red bell pepper (stemmed, deseeded, and julienned)
- 3 scallions (trimmed and thinly sliced)
- 2/3 cup cashews (chopped and toasted**)
- 230g fresh pineapple (chopped into small chunks (about 1½ cups))
- 1 avocado (peeled, deseeded, and chopped into small chunks)
Instructions:
- Combine the ingredients for the dressing in a small bowl and mix well. Keep the mixture in the refrigerator until you are ready to use it for the salad.
- Sprinkle salt over the chicken thighs. Heat a large cast iron skillet on medium high heat, then add ghee or avocado oil. Place the chicken thighs with the skin side facing down. In another small bowl, blend black pepper, ginger, coriander, and garlic powder. Spread the spices on the side of the chicken without skin. Let the thighs cook for 8-10 minutes until the skin turns a deep golden brown, flipping the pieces halfway through for even browning. Flip the chicken and continue cooking for another 5 minutes or until fully cooked. Move the chicken to a cooling rack, allow it to rest for five minutes, then cut into slices.
- Mix all the salad ingredients with some of the prepared dressing, add the sliced crispy chicken on top, and serve promptly.
Summary:
- Calories: 129 kcal
- Fat: 5 g
- Protein: 1 g
- Carbs: 24 g
- Potassium: 148 mg
- Magnesium: 28 mg