Asian Style Grilled Chicken Salad

1 hr 20 min

6 to 8 servings

Ingredients

3 Tbsp

oyster sauce

2 Tbsp

soy sauce

2 Tbsp

rice wine vinegar

7 clove

garlic (minced, divided)

2 Tbsp

ginger (minced)

1 Tbsp

Sambal garlic chili sauce

chicken thighs (boneless & skinless)

4 Tbsp

fish sauce

1 Tbsp

honey or agave

1 Tbsp

oyster sauce

large limes (juiced)

Hawaiian chilis or Thai chilis (minced, optional)

English cucumber (1/4" half-moon slices)

10 oz

grape or cherry tomatoes (cut in half lengthwise)

small red onion (julienned)

1 bunch

cilantro (roughly chopped)

1 bunch

mint (leaves picked)

1 bunch

Thai basil (leaves picked)

Prep Time:

1 hr

Cooking Time:

20 min

Total Time:

1 hr 20 min

Instructions

Start with the marinade; grab a medium size bowl and add in the oyster sauce, soy sauce, rice wine vinegar, 6 cloves of minced garlic, ginger and chili sauce. Add in the chicken thighs, mix well and marinate for 1 hour in refrigerator.

Grill the chicken for 4 to 5 minutes on each side or until nicely charred outside and juicy yet fully cooked inside. Let the chicken rest for 3 to 5 minutes before cutting into bite size pieces.

To make the dressing, get a small bowl and add in the fish sauce, honey or agave, oyster sauce, 1 clove of minced garlic, lime juice and Hawaiian chilis, mix well and set aside. In a large bowl add the cucumbers, tomatoes, red onion, cilantro, mint, Thai basil, chopped chicken and dressing then mix together well. This is a great refreshing salad for a hot day.

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