Grilled Chicken and Carrot Salad

This recipe prepares grilled chicken with a salad of carrots, cucumber, grape tomatoes, mint, cilantro, green onions, and peanuts. It also makes a dressing with garlic, extra virgin olive oil, fish sauce, rice vinegar, chili-garlic sauce, and honey.

By Sam SchoolerHeated Social Club

Ingredients

• 4 medium carrots
• 2 lb chicken thighs, boneless skinless
• 1 small bunch cilantro
• 1 English cucumber
• 1 small pkg fresh mint
• 2 cloves garlic
• 1 pint grape tomatoes
• 1 small bunch green onions (scallions)
• ½ cup peanuts, roasted unsalted
• ½ tsp black pepper
• 2 tsp chili-garlic sauce
• 4 tsp + 2 tbsp extra virgin olive oil, divided
• 4 tsp fish sauce
• 1 tsp honey
• 4 tsp rice vinegar
• ½ tsp salt

Instructions

1. 1. 1

      Preheat a grill pan or skillet over medium-high heat.

   2. 2

      Pat the chicken thighs dry with paper towels. Place them on a plate and season both sides with salt and pepper.

      • 2 lb chicken thighs, boneless skinless
      • ½ tsp salt
      • ½ tsp black pepper
   3. 3

      Coat the bottom of the hot grill pan with extra virgin olive oil. Add the chicken and grill for 8-10 minutes, flipping once, until cooked through and golden.

      • 4 tsp extra virgin olive oil
   4. 4

      Peel and mince the garlic into a large bowl.

      • 2 cloves garlic
   5. 5

      Add extra virgin olive oil, fish sauce, rice vinegar, chili-garlic sauce, and honey to the bowl with the garlic. Whisk to combine the dressing.

      • 2 tbsp extra virgin olive oil
      • 4 tsp fish sauce
      • 4 tsp rice vinegar
      • 2 tsp chili-garlic sauce
      • 1 tsp honey
   6. 6

      Wash and dry the fresh produce.

      • 4 medium carrots
      • 1 pint grape tomatoes
      • 1 English cucumber
      • 1 small pkg fresh mint
      • 1 small bunch cilantro
      • 1 small bunch green onions (scallions)
   7. 7

      Remove the cooked chicken from the grill pan and place it on a plate. Cover the chicken with aluminum foil and let it rest.

   8. 8

      Julienne-peel the carrots into noodle-like sticks; a regular peeler is permitted. Transfer the carrots to a salad bowl.

   9. 9

      Halve the grape tomatoes. Trim the ends from the English cucumber, slice it lengthwise, and cut it crosswise into thin half moons. Add both to the salad bowl.

   10. 10

       Separate the mint leaves from the stems, discard the stems, and mince the leaves. Shave the cilantro leaves from the stems, discard the stems, and mince the leaves. Add both to the salad bowl and toss the salad to combine.

   11. 11

       Trim and discard the ends of the green onions. Cut them crosswise into ¼-inch pieces at an angle.

   12. 12

       Roughly chop the peanuts.

       • ½ cup peanuts, roasted unsalted
   13. 13

       Slice the chicken crosswise into strips.

   14. 14

       Divide the salad among plates. Top with the chicken, green onions, and peanuts.

Nutrition per serving

Nutrition is per serving. Values have not been recalculated.