Name: Asian Chili-Garlic Salad with Grilled Chicken Thighs & Fresh Herbs
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1.36 kg chicken thighs, boneless skinless; 1 ½ small bunches cilantro; 1 ½ English cucumbers; 1 ½ small pkgs fresh mint; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 ½ small bunches green onions (scallions); ¾ cup peanuts, roasted unsalted; black pepper; chili-garlic sauce; extra virgin olive oil; fish sauce; honey; rice vinegar; salt

Asian Chili-Garlic Salad with Grilled Chicken Thighs & Fresh HerbsAsian Chili-Garlic Salad with Grilled Chicken Thighs & Fresh Herbs — a 35-minute dinner recipe with 16 ingredients, serving 6.Ingredients

6 medium carrots

1.36 kg chicken thighs, boneless skinless

1 ½ small bunches cilantro

1 ½ English cucumbers

1 ½ small pkgs fresh mint

3 cloves garlic

1 ½ small pkgs grape tomatoes

1 ½ small bunches green onions (scallions)

¾ cup peanuts, roasted unsalted

black pepper

chili-garlic sauce

extra virgin olive oil

fish sauce

honey

rice vinegar

salt

Instructions

Preheat a grill pan or regular skillet over medium-high heat.

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.

Once grill pan is hot, coat the bottom with oil. Working in batches if necessary, add chicken and grill until cooked through and golden, flipping once, 8-10 minutes.

Meanwhile, peel and mince garlic; place in a large bowl.

Add oil, fish sauce, vinegar, chili-garlic sauce, and honey to bowl with garlic; whisk to combine dressing.

Wash and dry the fresh produce.

When the chicken is done, remove from the grill pan and transfer to a plate; cover with aluminum foil and let rest.

Using a julienne peeler (or regular peeler), peel the carrots into noodle-like sticks; transfer to the salad bowl.

Halve the tomatoes; trim ends from the cucumbers, slice lengthwise, and cut crosswise into thin half moons. Add both to the salad bowl.

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.

Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle.

Roughly chop the peanuts.

Slice the chicken crosswise into strips.

To serve, divide the salad between plates and top with chicken, green onions, and peanuts. Enjoy!

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