Skip to navigation Skip to content


Asian grilled chicken salad

Preparation: 15 minutes.
Cook time: 10 minutes.
Servings: 2 servings


4 chicken thighs

60 ml (1/4 cup) oyster sauce

2 cloves of garlic, finely chopped

2 heads of Boston Gen V lettuce

4 mini cucumbers Gen V, sliced

A bunch of fresh mint

A bunch of fresh coriander leaves

60 ml (1/4 cup) cashews

Juice of two limes

30 ml (2 tbsp) fish sauce

30 ml (2 tbsp) maple syrup

2.5 ml (1/2 tsp) chili flakes

1 shallot, sliced

2 green onions, sliced

Salt and pepper to taste


In a bowl, mix oyster sauce and garlic. Add the chicken and mix. Let it marinate for at least 15 minutes.

In another bowl, mix lime juice, fish sauce, maple syrup, and chili flakes.

In a skillet, over medium-high heat, add a drizzle of olive oil. Add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked. Once cooked, cut into strips.

Assemble the salad with Boston lettuce leaves, cucumbers, shallots, green onions, mint leaves, coriander leaves, cashews, and chicken pieces. Add the sauce and enjoy! 

Products used