Grilled Thai Chicken Salad

In this Grilled Thai Chicken Salad, chicken thighs are marinated overnight in a thai inspired marinade and then grilled to perfection before being tossed in a salad of Napa and purple cabbage, green apple, red onion and fresh herbs. Serves 4 (generously) or 6!

Course Salads

Cuisine Thai-inspired

Keyword cabbage, chicken, grilling, low fat, salad, thai

Prep Time 30

Cook Time 8

Additional Time 8

Total Time 8 38

Servings servings

Calories 433

Author Laurie McNamara

Ingredients

FOR THE CHICKEN MARINADE:

1/4 cup light brown sugar
1 tablespoon garlic grated (see notes)
1 tablespoon ginger grated (see notes)
1 tablespoon lemongrass grated (see notes)
1 to 2 teaspoons Sambal Oelek chili garlic paste
1 teaspoon white pepper
2 tablespoons lime juice
2 tablespoons Chinese rice wine
1 teaspoon toasted sesame oil
1-1/2 pounds boneless skinless chicken thighs trimmed of excess fat
2 teaspoons extra light olive oil

FOR THE SALAD:

3 cups shredded red cabbage about 1/2 a medium head
3 cups napa cabbage
1 green apple sliced into matchsticks
1/2 medium red onion sliced thin
1/4 cup cilantro chopped, plus more for serving
1/4 cup mint chopped
1 large lime zest and juice
reserved marinade/dressing
a pinch of kosher salt or to taste
1/3 cup chopped dry roasted peanuts

US Customary - Metric

Instructions

TO MAKE THE MARINADE:

In a medium mixing bowl, measure and add light brown sugar, grated garlic, ginger and lemongrass, sambal oelek, white pepper, lime juice, rice wine and sesame oil. Whisk to combine.
Reserve 3 tablespoons of the marinade and whisk in 2 teaspoons extra light olive oil. Cover and refrigerate. This is the dressing for the finished salad.
Add in the chicken thighs to the remaining marinade and toss to coat. Cover and refrigerate 2 to 4 hours or overnight.

TO MAKE THE SALAD:

When you're ready to grill, remove the chicken and reserved dressing from the fridge and let sit 20 minutes to take the chill off. You may need to stir the dressing if oil has solidified.
Meanwhile lightly spray your grill grates with nonstick spray before preheating to 450-500℉ (or 230-260℃). During this time, also start to prep the salad ingredients.
Once the grill is hot, place the chicken thighs down on the hot grates. Close the lid and grill 3 to 4 mintues. Watch carefully and adjust grill temp to avoid burning. Turn and repeat until the chicken is no longer pink and fully cooked.
Transfer to a cutting board to rest and cool. Once cool, thinly slice.
In a large mixing bowl, add the sliced cabbages, apple, onion, chopped cilantro and mint, zest and juice of 1 lime. Add in the (coooled) sliced chicken and toss thoroughly with the previously made dressing.
Taste and add a pinch or two of kosher salt if needed.
Serve generous portions on to plates or bowls and top with a tablespoon or so chopped peanuts, extra cilantro leaves and a squeeze (or two) of fresh lime juice.

Notes

* To save time making this recipe, I use tubes of fresh previously grated garlic, ginger and lemongrass.

Nutrition