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Asian Chili-Garlic Salad with Grilled Chicken Thighs & Fresh Herbs.

  • 2 medium
    carrots
  • 1 lb
    chicken thighs, boneless skinless
  • ½ small bunch
    cilantro
  • ½
    English cucumber
  • ½ small pkg
    fresh mint
  • 1 clove
    garlic
  • ½ pint
    grape tomatoes
  • ½ small bunch
    green onions (scallions)
  • ¼ cup
    peanuts, roasted unsalted
  •  
    black pepper
  •  
    chili-garlic sauce
  •  
    extra virgin olive oil
  •  
    fish sauce
  •  
    honey
  •  
    rice vinegar
  •  
    salt
  • 1
    Preheat a grill pan or regular skillet over medium-high heat.
  • 2
    While the grill pan heats up, pat the chicken thighs dry with paper towels and place on a plate; season with salt and pepper on both sides.
    1 lb chicken thighs, boneless skinless
    ¼ tsp salt
    ¼ tsp black pepper
  • 3
    Once grill pan is hot, coat the bottom with oil. Add chicken and grill until cooked through and golden, flipping once, 8-10 minutes.
    2 tsp extra virgin olive oil
  • 4
    Meanwhile, peel and mince garlic; place in a medium bowl.
    1 clove garlic
  • 5
    Add oil, fish sauce, vinegar, chili-garlic sauce, and honey to bowl with garlic; whisk to combine dressing.
    1 tbsp extra virgin olive oil
    2 tsp fish sauce
    2 tsp rice vinegar
    1 tsp chili-garlic sauce
    ½ tsp honey
  • 6
    Wash and dry the fresh produce.
    2 medium carrots
    ½ pint grape tomatoes
    ½ English cucumber
    ½ small pkg fresh mint
    ½ small bunch cilantro
    ½ small bunch green onions (scallions)
  • 7
    When the chicken is done, remove from the grill pan and transfer to a plate; cover with aluminum foil and let rest.
  • 8
    Using a julienne peeler (or regular peeler), peel the carrots into noodle-like sticks; transfer to the salad bowl.
  • 9
    Halve the tomatoes; trim ends from the cucumber, slice lengthwise, and cut crosswise into thin half moons. Add both to the salad bowl.
  • 10
    Pick mint leaves off the stems; discard the stems and mince the leaves. Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add both to the bowl and toss the salad to combine.
  • 11
    Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle.
  • 12
    Roughly chop the peanuts.
    ¼ cup peanuts, roasted unsalted
  • 13
    Slice the chicken crosswise into strips.
  • 14
    To serve, divide the salad between plates and top with chicken, green onions, and peanuts. Enjoy!