Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

This crunchy Thai salad is loaded with a combination of cruciferous vegetables. These deliciously yummy vegetables include Brussels sprouts, radicchio, green cabbage and kale.

The crunchy salad is mixed with sunflower seeds, toasted quinoa and a Thai Mango Chili Vinaigrette.

It pairs perfectly with honey ginger soy chicken thighs.

For The Salad

1/2 small green cabbage, shredded

1/2 small radicchio, shredded

1 cup packed chopped kale, no stems

2/4 cup shredded Brussels sprouts

2 green onions, chop white part and add to salad – cut up green part for garnishing

1/4 cup sunflower seeds

1/8 cup toasted quinoa

Add prepared vegetable greens to a salad bowl. Start with one cup of vinaigrette and mix into salad.

Add more vinaigrette 1/4 cup at a time (mixing in after each addition) until you have the consistency of dressing to salad that you desire.

Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

For The Dressing

1 large ripe mango peeled, pitted and roughly chopped (can also chop 1 1/4 cup of frozen mango)

¼ cup lime juice, 2 medium size limes

¼ cup orange juice

2 tablespoons raw honey

½ teaspoon cumin

1 clove garlic

½ teaspoon salt

⅓ cup extra virgin olive oil

1 tablespoon finely chopped, Thai chili pepper, can also use jalapeño or serrano

2 tablespoons finely chopped cilantro

¼ teaspoon freshly ground black pepper

Combine mango, lime juice, orange juice, honey, cumin, garlic and salt in a blender container. Puree on medium speed until smooth. Transfer to a medium size jar.

Add oil to the mixture in the jar in a slow, steady stream while stirring continuously with a fork or small whisk.

Add finely chopped chili pepper, cilantro and black pepper. Taste and add a bit more salt, if needed.

Store in refrigerator for up to 1 week. Shake well before using.

For The Meat

1 pound chicken thighs, boneless, skinless

1/4 cup soy sauce

3 tablespoons honey

2 to 3 cloves garlic minced

2 teaspoons fresh ginger, minced

Combined soy sauce, honey, garlic and ginger in a zip lock bag. Add chicken thighs to bag. Zip lock the bag and shake well until meat is coated. Marinate no longer than 30 minutes.

Next, warm a skillet over medium high heat. Add one tablespoon of toasted sesame seed oil. When heated add chicken thighs and cook 4-5 minutes each side or until juices from meat run clear (no red in juice).

Remove from heat and let meat rest for 5 minutes.

A plate of Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

Next, slice each thigh to top plated salad. Top chicken with 1-2 teaspoons teriyaki sauce, sesame seeds and green onions.

A bowl of Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

Or chop the thigh meat and top it with seeds and onions over salad served in a bowl.


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