Grilled Chicken Chopped Salad Recipe

Name: Grilled Chicken Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. skinless, boneless chicken thighs; 2 tsp. vegetable oil; 1 tsp. lower-sodium fish sauce; 3 tbsp. lower-sodium fish sauce; 1/4 c. fresh lime juice; 1 clove garlic; 1/2 tsp. light brown sugar; 1/4 tsp. Asian chili sauce (Sriracha); 1 head green cabbage; 1 medium red onion; 3 hearts romaine lettuce; 1/2 c. packed fresh cilantro leaves; 1/2 c. packed fresh mint leaves; 3 tbsp. roasted unsalted peanuts

Servings: persons

1 lb. skinless, boneless chicken thighs
2 tsp. vegetable oil
1 tsp. lower-sodium fish sauce
3 tbsp. lower-sodium fish sauce
1/4 c. fresh lime juice
1 clove garlic
1/2 tsp. light brown sugar
1/4 tsp. Asian chili sauce (Sriracha)
1 head green cabbage
1 medium red onion
3 hearts romaine lettuce
1/2 c. packed fresh cilantro leaves
1/2 c. packed fresh mint leaves
3 tbsp. roasted unsalted peanuts

1
Heat large ridged grill pan on medium until hot.
2
In large bowl, toss chicken thighs with vegetable oil and 1 teaspoon fish sauce until evenly coated.
3
Working in batches if necessary, cook chicken 7 to 9 minutes or until juices run clear when pierced with tip of knife, turning once.
4
Transfer chicken to plate.
5
Cool slightly; cut into 1/2-inch chunks.
6
Meanwhile, in large bowl, whisk lime juice, garlic, sugar, chili sauce, and remaining fish sauce until combined.
7
Thinly slice cabbage and add to bowl with dressing.
8
Toss to coat evenly.
9
Let stand while preparing remaining ingredients.
10
Meanwhile, thinly slice onion and coarsely chop lettuce, cilantro, and mint; add to bowl with cabbage.
11
Chop peanuts and add to bowl, along with chicken and any juices.
12
Toss to combine.
13
Garnish with additional cilantro and mint.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb. skinless, boneless chicken thighs, 2 tsp. vegetable oil, 1 tsp. lower-sodium fish sauce, 3 tbsp. lower-sodium fish sauce, and more.

Yes, Grilled Chicken Chopped Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Chicken Chopped Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions