Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 tablespoons lime juice; 1 tablespoon honey; 2 teaspoons Red Boat fish sauce; 1 teaspoon avocado or olive oil; 2 tablespoons minced shallot; 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; 3 ounces mixed baby greens; 1/3 cup lightly packed fresh basil leaves (torn if large); 1/3 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); 2/3 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)

Ingredients

Scale

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
1/3 cup lightly packed fresh basil leaves (torn if large)
1/3 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)
2/3 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)

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, whisk together the dressing ingredients. Cover and refrigerate until you’re ready to serve the salad.
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.
Toss all the salad ingredients with dressing to taste, top with the sliced crispy chicken, and serve immediately.

Notes

*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.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main