Spicy Thai Salad with Coconutty Chicken
Who doesn’t love all of the holiday goodies, rich treats, and party food that can go along with this time of year?  I do, for sure! This year, I have the added fun of developing recipes just for my blog, so on a night when we might normally eat a nice bowl of soup and a salad, right now, we’re eating puff pastry squares and cookies. I find myself ready for a healthy post- a New Year’s resolution style-recipe before Christmas.

Last night, I caved. Salad for dinner is my absolute favorite- I am a California girl, after all.  Since it’s cold, wet, and rainy, having a dinner salad can seem counter-intuitive, but with the right flavors and ingredients, it makes perfect sense.

When I called Joshua to ask if he wanted a big salad with some chicken thighs, he was so on board and just asked me to text him a list and he’d go pick up the ingredients.  As I ran through options in my head, Thai Spicy Salad just popped in. Here’s how it goes:

  • INGREDIENTS FOR THE CHICKEN
  • 1 lb boneless skinless chicken thighs
  • ¼ cup tamari
  • juice from 1 lime
  • 1 tbsp honey
  • 1 tsp fish sauce
  • 1 inch piece of ginger finely grated
  • 1 tbsp virgin coconut oil

 

  • INGREDIENTS FOR THE DRESSING
  • Handful of mint
  • Handful of cilantro
  • ½ jalapeño- seeds and ribs removed (or a small amount of Thai chilies if you have it)
  • 1 lime, skin removed
  • ¼ cup tamari
  • 1 small clove of garlic
  • 1 tbsp honey
  • 1 tbsp fish sauce
  • 2 tbsp grapeseed oil

Spicy Thai Salad with Coconutty Chicken

 

  • INGREDIENTS FOR SALAD
  • 4 cups salad greens
  • ½ English cucumber very thinly sliced
  • ¼ red onion very thinly sliced
  • 2 carrots grated
  • a few cilantro and mint leaves plucked from stems
  • ½ cup peanuts roughly chopped (I used roasted unsalted)

 

  • CHICKEN INSTRUCTIONS
  • Preheat oven to 350º
  • Pound chicken thighs with a meat mallet a few times. We’re not making cutlets, just flattening things out a bit and tenderizing the chicken so it soaks up the marinade a really well.
  • Add chicken to marinade and allow to sit for 20 minutes
  • Heat a grill pan on high until very hot then add ½ of the coconut oil- brushing it onto the high points of the grill pan as it melts
  • Add chicken thighs to pan- being careful not to crowd the pan. Work in batches if you need to.
  • Have another large  (oven safe) skillet standing by- gently heat the rest of the coconut oil in this pan making sure it covers the bottom of the skillet. If you need a little more coconut oil, add a bit now, allow to melt then turn flame to low.
  • Flip chicken thighs once after about 5 minutes. Gently lifting one corner of the thigh to make sure it lifts easily and is ready to flip. You should see some grill marks now.
  • Cook on the other side for about 3 more minutes then add chicken and marinade to the larger skillet.  Repeat for a second batch of chicken.
  • Put large pan of chicken into 350º oven and cook until the internal temp reaches 160º. It should take just about 12-15 minutes depending on the thickness.
  • Immediately, put chicken on a plate to rest and cool for about 10 minutes before slicing.
  • Slice into even pieces and put them in the fridge to cool further if you like.

 

  • DRESSING INSTRUCTIONS
  • Add all dressing ingredients except the oil into the bowl of your food processor and process until lime and chili are fully incorporated.
  • With the processor still running, drizzle in the oil to emulsify.

 

  • SALAD INSTRUCTIONS
  • Pile cucumber, carrots, and red onion atop the greens, then drizzle with the dressing. Add the chicken pieces, then sprinkle peanuts and finally add a few mint and cilantro leaves for garnish.
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{ 13 comments… read them below or add one }

RavieNomNoms December 28, 2010 at 12:17 PM

That looks absolutely outstanding!

Reply

sabrinamodel December 28, 2010 at 5:00 PM

We really enjoyed this- and I'm so glad I wrote it down- we'll be having this again soon!

Reply

Lori December 28, 2010 at 2:14 PM

This looks tasty! A nice change from the holiday fare for sure!

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sabrinamodel December 28, 2010 at 5:01 PM

It was a nice break. Thank goodness for that.

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eatgreek.net December 28, 2010 at 2:28 PM

mmm… I think I would like this salad!!! yummy!!!! (^_^)

Reply

sabrinamodel December 28, 2010 at 5:01 PM

I hope you do enjoy it.
X
S

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TheSceneFromMe December 28, 2010 at 5:35 PM

This looks good as I am craving something that is not sweet after all the holiday food!

Reply

Lynn December 28, 2010 at 5:44 PM

This looks amazing. After all the holiday food I've been eating lately, I could really use a meal like this!

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sabrinamodel December 28, 2010 at 7:24 PM

Thanks, I have a feeling that I'll be eating a LOT of salads after the crazy eating we did all holiday season!

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the constant hunger December 29, 2010 at 8:46 AM

I actually made a tuna salad yesterday for me and my husband. Holiday eating has made us crave lighter foods. I love the contrasting flavors in the dressing.

Reply

Heather January 3, 2011 at 7:38 PM

Oh good! I was beginning to think this was a vegetarian blog ;) Looks delicious!!

Reply

sabrinamodel January 3, 2011 at 7:40 PM

No vegetarians here, but we do love our vegetables. ;)

Reply

iadorefood July 11, 2011 at 7:00 PM

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