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Recipes

Asian grilled chicken salad

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By Esther Samson

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Servings: 2 servings Preparation: 15 minutes. Cook time: 10 minutes. Total time: 25 minutes.
A fresh and flavorful salad combining marinated and grilled chicken thighs, served on a bed of crisp Boston lettuce, mini cucumbers, shallots, green onions, mint, cilantro, and cashews. Topped with a citrusy dressing made with fish sauce, maple syrup, and chili flakes for a sweet-spicy kick.
Cuisine style
  • Modern Asian cuisine
Categories
  • Meal salad
  • Light main course
  • Summer meal

Ingredients

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

Preparation

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! 

Keywords

  • Asian grilled chicken salad
  • Asian salad recipe
  • grilled chicken salad
  • fresh salad
  • spicy dressing
  • modern Asian cuisine
  • crunchy salad
  • quick recipe
  • sweet-spicy salad
  • seasonal salad

Products used