Thai Grilled Chicken Salad With Basil & Mint Recipe

Name: Thai Grilled Chicken Salad With Basil & Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts or 4 -8 skinless chicken thighs, cut into thick strips; 1 large bowl salad greens (enough for 2-3 people); 10 mint leaves; 1 handful fresh basil; 1 -2 cup cherry tomatoes, sliced in half (optional); MARINADE; 1 tablespoon black peppercorns, coarsely ground (use pestle & mortar, coffee grinder, or a peppermill that can ground coarsely); 4 garlic cloves, minced; 3 tablespoons fish sauce; 1 tablespoon soy sauce; 2 tablespoons fresh-squeezed lime juice (or substitute lemon juice); 2 tablespoons brown sugar; DRESSING; 1 lime, juice of; 3 tablespoons fish sauce; 2 tablespoons brown sugar; 2 garlic cloves, minced; 1 1/2 teaspoon cayenne pepper or 1/2 teaspoon dried crushed chili

Servings: persons

2 boneless skinless chicken breasts or 4 -8 skinless chicken thighs, cut into thick strips
1 large bowl salad greens (enough for 2-3 people)
10 mint leaves
1 handful fresh basil
1 -2 cup cherry tomatoes, sliced in half (optional)
MARINADE
1 tablespoon black peppercorns, coarsely ground (use pestle & mortar, coffee grinder, or a peppermill that can ground coarsely)
4 garlic cloves, minced
3 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons fresh-squeezed lime juice (or substitute lemon juice)
2 tablespoons brown sugar
DRESSING
1 lime, juice of
3 tablespoons fish sauce
2 tablespoons brown sugar
2 garlic cloves, minced
1 1/2 teaspoon cayenne pepper or 1/2 teaspoon dried crushed chili

1
Stir together the marinade and pour over the chicken strips. Toss to coat, then set in the refrigerator to marinate while you prepare the salad greens.
2
Stir the salad dressing ingredients together in a cup. Taste-test the dressing, looking for a tangy taste that is a balance between sweet and sour, salty and spicy (it should have some kick to it from the cayenne/chili). Add a little more sugar if it's too sour. Set aside.
3
Heat up grill and lightly brush grill with a little vegetable oil. Grill your marinated chicken, basting it with the left-over marinate the first time you turn it. For oven-broiling, place chicken strips on a broiler pan (or on a foil-covered cookie sheet, turning up foil at the edges to prevent spilling). Set oven to broil setting and place chicken on one of the upper racks, turning it every 3-5 minutes, or until well done.
4
For the mint and basil, stack the leaves on top of each other, then thinly slice into slivers and toss in with the salad. Add most to the salad and toss with most of the dressing. Portion out onto plates and top with the hot chicken strips. Drizzle remaining dressing over the chicken and top with remaining basil and mint. For those who like it spicy, minced fresh chili can also be sprinkled over.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 2 boneless skinless chicken breasts or 4 -8 skinless chicken thighs, cut into thick strips, 1 large bowl salad greens (enough for 2-3 people), 10 mint leaves, 1 handful fresh basil, and more.

Yes, Thai Grilled Chicken Salad With Basil & Mint 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.

Thai Grilled Chicken Salad With Basil & Mint

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