Vietnamese Grilled Chicken Thigh Salad
Eat Your Bourbon Cookbook
This is an entire meal.
The combination of mint, cilantro and dark chicken meat along with a delicious Vietnamese dressing is amazing.
Ingredients
Marinade
- ¼ c. soy sauce (Kikkoman Low sodium)
- juice of 3 limes
- 2 Tbls. ginger, grated
- 1 Tbls. toasted sesame oil
- 2 garlic cloves, crushed
- 1-1/4 lbs. boneless skinless chicken thighs
Dressing
- ¼ c. soy sauce (Kikkoman Low sodium)
- 2 Tbls. rice wine vinegar
- 2 t. fish sauce (optional)
- 2 small jalapenos, seeded and chopped
- 1/8 t. smoked salt
- ¼ t. smoked black pepper
- ¼ c. canola oil
Salad
- 1 large cucumber, thinly sliced (not too thin)
- 2 large carrots, julienned or grated
- 3-4 radishes, thinly sliced
- ¼ c. fresh cilantro, chopped
- ¼ c. fresh mint, chopped
- ½ t. smoked sea salt
- ¼ t. smoked black pepper
- ¼ c. roasted, salted peanuts, chopped
Instructions
In a shallow pan, combine all the ingredients for the marinade and whisk well to combine. Add the chicken thighs and turn well to coat. Set aside in the refrigerator to marinate for at least 1 hour.
Dressing: Combine all the ingredients for the dressing, except the oil. Pour the oil in a slow stream and whisk. Set aside.
Grill Chicken: Heat grill to medium-high heat. Remove chicken from marinade. Place the chicken on the grill and grill each side for 5-6 minutes, flipping a few times to prevent burning. Transfer to a cutting board and allow to rest.
Assemble Salad: In a large bowl, combine all the ingredients for the salad, except the peanuts. Add the dressing a bit at a time and toss. Add more dressing as needed.
Place salad on a serving platter. Slice chicken and add to salad. Garnish with peanuts and serve.
Serves 4
NOTE: If you can't find the smoked seasonings locally, you can purchase them online directly from the Eat Your Bourbon website.