Tuesday, April 7, 2015

Grilled Thai Chicken Salad

Grilling season is finally here in the Northeast! This opens up an endless number of meal options as we grill everything - meat, fish, veggies, potatoes, even noodles in a foil packet.

I tend to eat healthier when we grill. No creamy, cheesy sauces; no breaded chicken or chops, and nothing fried. My favorite grilled meal is marinated chicken with a hearty salad, like this Thai Chicken Salad. I actually made this one last fall and can't wait to fire up the grill to make it again soon.


Grilled Thai Chicken Salad
The Marinade -
  • 1/2 c rice vinegar
  • 1 Tbsp hoisin sauce
  • 2 cloves garlic, minced
  • A few dashes of cayenne pepper
  • 3 Tbsp soy sauce

The Salad
  • 2 boneless, skinless chicken breasts
  • 1 bag broccoli slaw
  • 1/2 head of bok choy, chopped (except for the top 2-3 inches)
  • 3 green onions
  • 1/2 cucumber, chopped
  • Optional: cilantro
The Dressing
  • 1/2 c olive oil
  • juice from 1/2 of a lime
  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp peanut butter
  • 1 tsp spicy Thai chili sauce
  • Mix the marinade ingredients and pour over the chicken. Marinate in the fridge for at least 8 hours.
  • Mix the salad ingredients; keep cold until ready to serve.
  • Make the dressing shortly before dinner - just mix everything well, taste and adjust.
  • Grill the chicken until internal temperature reaches 165 degrees. Remove from the grill and let rest at least 5 minutes. Slice and serve.

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1 comment:

  1. really fabulous idea and what great photos! You have really come into your own! I'm making this over the weekend!