Thai · Lunch
Grilled Chicken and Herb Salad
Grilled chicken thigh sliced over a Thai herb salad of mint, cilantro, and Thai basil tossed with shallot, lime juice, fish sauce, and bird's eye chili, finished with roasted rice powder and cucumber for crunch.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
329Calories
40.2gProtein
13.5gFat
13.8gCarbs
7.8gSugar
2.1gFiber
1450mgSodium
186mgChol
3.9gSat Fat
790mgPotassium
75mgCalcium
2.9mgIron
0.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat chicken thigh dry, season with salt, and rub with vegetable oil.
2
Grill
Cook on medium-high heat for 4–5 minutes per side until charred and cooked through.
3
Rest
Let sit 5 minutes, then slice into thin strips.
4
Plate
Whisk fish sauce, lime juice, sugar, and cayenne together. Toss chicken with shallot, mint, cilantro, Thai basil, and dressing. Top with rice powder and arrange cucumber around plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp cayenne
- 22 small shallot
- 1/2 cup24g mint
- 1/2 cup18g cilantro
- 4 tbsp12g Thai basil
- 2 tbsp2 tbsp rice powder
- 11 cucumber
- 2 tsp2 tsp vegetable oil
