Grilled chicken thighs with Thai salad

Ingredients

  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1 lb boneless, skinless chicken thighs, cut into slices
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sesame oil
  • 1 scallion, chopped
  • 2 cups basil leaves
  • 6 cups arugula
  • 1 cucumber cut into slices
  • 1 pint cherry tomatoes
  • 1/3 cup cilantro leaves
  • 1 shallot, sliced

Instructions

  1. Combine 1 tablespoon of fish sauce, soy sauce and 2 teaspoons of sugar in a large bowl. Add chicken, stir to coat; set aside.
  2. In a small bowl make the dressing by combining 1 tablespoon of fish sauce, sesame oil, garlic, lime juice, and scallions. Add a little salt if necessary.
  3. In a large salad bowl or plate combine basil, arugula, cucumbers, tomatoes, cilantro and shallots.
  4. Heat oil in a grill pan or skillet over medium heat. Add the chicken; cook until no longer pink. Discard the marinade.
  5. Serve chicken over salad with dressing.
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