Chopped Thai Grilled Chicken Salad
Ingredients
Thai Chicken Marinade
-
1
pound
boneless chicken thighs or chicken breasts
-
1
teaspoon
ground or fresh ginger
-
1
teaspoon
sesame oil
-
1
tablespoon
Sriracha
-
1
teaspoon
rice wine vinegar
-
1
tablespoon
soy sauce or liquid aminos
-
½
tablespoon
McCormick’s Grill Mates BBQ Seasoning
-
½
tablespoon
McCormick’s Grill Mates Chicken Seasoning
-
to taste
salt and pepper
Salad
-
¼
cup
fresh cilantro
-
¼
cup
fresh green onions
-
1
cup
shredded cabbage
-
3
cups
spinach or mixed greens
-
2
tablespoons
sliced peanuts or sunflower kernels
-
to taste
sesame seeds (for topping)
Thai Peanut Dressing
-
¼
cup
natural peanut butter or almond butter
-
2
cloves
garlic (minced)
-
1
teaspoon
sesame oil
-
2
tablespoons
soy sauce or liquid aminos
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
fresh squeezed lime juice
-
2
tablespoons
brown sweetener
-
1
teaspoon
fish sauce
-
¼
cup
water
Instructions
- Marinate the chicken by combining it with the marinade ingredients in a sealable plastic bag and refrigerate for at least 2 hours or overnight.
- Preheat the grill to medium-high heat and grill the chicken for about 10-15 minutes until it reaches an internal temperature of 165 degrees, flipping halfway through.
- Remove the chicken from the grill and let it rest for 10 minutes before slicing it into strips.
- Assemble the salad by mixing spinach, cabbage, cilantro, green onions, and peanuts or sunflower kernels in a bowl.
- Add the sliced chicken on top of the salad.
- Prepare the Thai peanut dressing by mixing all dressing ingredients in a bowl until creamy.
- Drizzle the dressing over the salad and top with sesame seeds before serving.
Nutrition Facts (estimated)
Servings
4
Calories
335
Total fat
19g
Total carbohydrates
7g
Total protein
30g
Sodium
0mg
Cholesterol
0mg
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