Ingredients

The following ingredients have 4 Servings
  • 1/3 cup fish sauce
  • 1 tablespoon lime juice ((from ½ lime))
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey
  • 1 teaspoon toasted sesame oil
  • 1/3 cup peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons brown sugar
  • 1 teaspoon chili paste
  • 2 tablespoons water
  • 1.5 lbs boneless (skinless chicken thigh)
  • 1 tablespoon avocado oil
  • 8 ounces Little Leaf Farms Baby Green Leaf lettuce ((2 containers))
  • 1 red bell pepper (thinly sliced (about 1 cup))
  • ½ cup toasted cashews (chopped)
  • 1 cup bean sprouts
  • 2 serrano peppers (thinly sliced)
  • ¼ cup fresh mint (chopped)
  • ¼ cup fresh basil (chopped)
  • Optional: extra lime wedges and/or mint (for garnish)

Instruction

  • In a small bowl, whisk together fish sauce, lime juice, rice vinegar, honey and sesame oil until combined.
  • In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, toasted sesame oil, brown sugar, chili paste and water, until smooth and creamy.
  • Place chicken into baking dish and pour marinade over top. Let marinate in refrigerator for 30-60 minutes, or up to overnight.
  • Preheat cast iron grill pan to medium-high for 5 minutes. Brush pan with oil. Using tongs, place chicken thighs onto grill pan. Cover with lid and let cook until undersides develop dark grill marks, about 5-6 minutes. Using tongs, flip chicken over and cook until reaches internal temperature of 165 degrees, about 5-6 minutes. Let chicken rest in pan for 5 minutes.
  • Once chicken is cool to touch, slice into even strips.
  • In a large bowl, combine lettuce, bell pepper, cashews, bean sprouts, serrano pepper, mint, basil, and grilled chicken.
  • Toss with preferred amount of dressing to evenly coat salad.
  • Optional: Garnish with extra lime wedges or mint leaves.