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Becky Winkler
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main
Servings 6 servings


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


  • 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.


*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.