Thai Chicken Salad
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6 servings
Make your salad exciting with crispy Thai chicken, fresh herbs, and a bright lime dressing.
For the dressing:
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 2 teaspoons Red Boat fish sauce
  • 1 teaspoon avocado or olive oil
  • 2 tablespoons minced shallot
For the crispy chicken:
  • 1 teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground ginger
  • ¼ teaspoon garlic powder
  • 6 skin-on chicken thighs, deboned*
  • Sea salt
  • 1 teaspoon avocado oil
For the salad:
  • 3 ounces mixed baby greens
  • ⅓ cup lightly packed fresh basil leaves, torn if large
  • ⅓ cup lightly packed fresh cilantro sprigs, roughly chopped
  • 2 tablespoons lightly packed mint leaves
  • 2 medium carrots, peeled into strips using a vegetable peeler
  • 1 red bell pepper, stemmed, deseeded, and julienned
  • 3 scallions, trimmed and thinly sliced
  • ⅔ cup cashews, chopped and toasted**
  • 8 ounces fresh pineapple, chopped into small chunks (about 1½ cups)
  • 1 avocado, peeled, deseeded, and chopped into small chunks
  1. In a small bowl, whisk together the dressing ingredients. Cover and refrigerate until you’re ready to serve the salad.
  2. Season the chicken thighs with salt. Heat a large cast iron skillet over medium high heat, then add the ghee or avocado oil. Add the chicken thighs, skin side down. In a small bowl, mix the black pepper, ginger, coriander, and garlic powder. Sprinkle the spices on the meaty side of the chicken. Allow the thighs to cook for 8-10 minutes, until the skin is deep golden brown, rotating the pieces halfway through so they brown evenly. Turn the chicken over and cook for 5 minutes on the second side, or until the chicken is cooked through. Transfer the chicken to a cooling rack, rest for five minutes, then slice into strips.
  3. Toss all the salad ingredients with dressing to taste, top with the sliced crispy chicken, and serve immediately.
*Use kitchen shears to cut the bone out yourself, or ask your butcher to do it. Make sure to leave the skin on!
**I toast cashews in a dry skillet over medium heat until they turn light golden brown. Transfer them to a plate and let them cool before adding them to the salad.
Recipe by Honest Cooking by Mercato Fabbrica at