Spicy Thai Chicken Salad
This spicy Thai chicken salad is packed with chili, lime, and fresh herbs. It’s a quick and healthy meal prep idea or a light dinner for any day of the week.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups chicken (thin slices, breast or boneless thighs)
- 1 tsp black pepper
- 1 tbsp honey
- 1 tbsp golden mountain seasoning sauce
- 1 tbsp oyster sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 limes
- 2 fresh chilies (chopped)
- 1/2 clove garlic (minced)
- tomatoes (thinly sliced or cut into wedges)
- carrot (julienned)
- radish (very thinly sliced)
- shallots (thinly sliced)
- cucumber (diced or cut into thin half-moons)
- lettuce (roughly chopped or torn into bite-sized pieces)
- mango (cut into thin strips)
- red chili flakes (optional, add to taste for heat)
- roasted peanuts (optional)
- cilantro or mint (chopped, use as a garnish, optional)
Instructions
- 1
Make the marinade: In a bowl, mix honey, black pepper, Golden Mountain seasoning sauce, and oyster sauce.
- 2
Slice and marinate the chicken: Thinly slice the chicken and add it to the marinade. Chill in the fridge for at least 1 hour.
- 3
Grill the chicken: Cook on a grill or grill pan over medium-low heat for about 2 minutes per side. Slice into bite-sized pieces once cooked.
- 4
Make the dressing: In a small bowl, combine chopped chilies, garlic, honey, lime juice, and sesame oil. Mix well.
- 5
Assemble the salad: In a large bowl, add the grilled chicken and your prepared vegetables.
- 6
Toss and serve: Drizzle the dressing over the salad, toss gently, and top with chopped peanuts and chili flakes if using.