Thai Grilled Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Thai grilled chicken salad is one of my go to weeknight meals because it comes together in under an hour and tastes like you spent way more time on it than you actually did. The beauty of this dish is how the charred chicken pairs with that creamy coconut lime dressing, creating something truly special without any fuss. Plus, the fresh vegetables like cucumber and carrots are packed with vitamins and hydration, making this not just delicious but genuinely good for you too. Whether you're cooking for yourself or impressing dinner guests, this salad delivers big flavor and feels light at the same time.
Ella x
Ingredients
- 500chicken breast
- 250 Lcoconut milk
- 2 tbspfish sauce
- 2 tbsplime juice
- 1 tbspbrown sugar
- 1 tspchili flakes
- 2 tbspsoy sauce
- 2 tbspolive oil
- 1red onion
- 1bell pepper
- 2carrot
- 2cucumber
- 237 mlmint leaves
- 237 mlcashew nuts
Detail level
Instructions
- 1
Preheat grill to medium-high heat. Season the chicken breast with chili flakes, brown sugar, and soy sauce. Grill the chicken for 5-6 minutes per side, or until cooked through. Let it rest for a few minutes before slicing into thin strips.
- 2
In a blender or food processor, combine coconut milk, fish sauce, lime juice, and olive oil. Blend until smooth and creamy.
- 3
In a large bowl, combine sliced chicken, red onion, bell pepper, carrot, and cucumber. Pour the dressing over the top and toss to coat.
- 4
Stir in chopped mint leaves and cashew nuts. Season with salt and pepper to taste.
- 5
Transfer the salad to a serving platter and garnish with additional mint leaves, if desired.
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