Description

A vibrant main-course salad featuring perfectly crispy chicken thighs, sweet pineapple, crunchy cashews, and a host of fresh vegetables. It’s all tied together with a zesty honey-lime and fish sauce dressing.

Ingredients

Units Scale

2 tablespoons (30ml) lime juice
1 tablespoon (15ml) honey
2 teaspoons (10ml) fish sauce
1 teaspoon (5ml) avocado or olive oil
2 tablespoons (30ml) minced shallot
1 teaspoon (5ml) ground coriander
1/2 teaspoon (2.5ml) freshly ground black pepper
1/2 teaspoon (2.5ml) ground ginger
1/4 teaspoon (1.2ml) garlic powder
6 skin-on chicken thighs (deboned*)
Sea salt
1 teaspoon (5ml) avocado oil
3 ounces (85g) mixed baby greens
1/3 cup (79ml) lightly packed fresh basil leaves (torn if large)
1/3 cup (79ml) lightly packed fresh cilantro sprigs (roughly chopped)
2 tablespoons (30ml) 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 (158ml) cashews (chopped and toasted**)
8 ounces (227g) fresh pineapple (chopped into small chunks (about 1 1/2 cups / 355ml))
1 avocado (peeled,deseeded,and chopped into small chunks)

Instructions

In a small bowl, whisk together the dressing ingredients (lime juice, honey, fish sauce, avocado or olive oil, and minced shallot). Cover and refrigerate until you are ready to serve the salad.
Season the chicken thighs with salt. Heat a large cast iron skillet over medium-high heat, then add the 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 (mixed baby greens, basil, cilantro, mint leaves, carrots, red bell pepper, scallions, cashews, pineapple, and avocado) 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: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Southeast Asian