Asian Style Grilled Chicken Salad

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
12 chicken thighs (boneless & skinless)
4 tbsp. fish sauce
1 tbsp. honey or agave
1 tbsp. oyster sauce
2 large limes (juiced)
2 Hawaiian chilis or Thai chilis (minced, optional)
1 English cucumber (¼” half-moon slices)
10 oz. grape or cherry tomatoes (cut in half lengthwise)
1 small red onion (julienned)
1 bunch cilantro (roughly chopped)
1 bunch mint (leaves picked)
1 bunch Thai basil (leaves picked)

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.

Recipe By:

Chef Ryan Covert

Prep + Cook Time:

1 hr 20 mins

Serving Size:

6 to 8 servings

As featured in…

Jan. 27, 2021 Coupon Book