Description

Savory nutty Thai-inspired salad is topped with marinated grilled chicken thighs over a chopped cabbage salad that’s tossed a creamy peanut vinaigrette.

Ingredients

Units Scale

1 lb boneless chicken thighs
1/3 cup peanut butter
1/4 cup coconut milk
3 tbsp soy sauce
2 limes, juiced
1 tbsp honey
3 cloves garlic, minced
1–2 inch piece ginger, grated/minced
1 tbsp rice vinegar
2 cups green cabbage
2 cups red cabbage
1/3 cup cilantro
1/4 cup peanuts, chopped

Peanut Vinaigrette Dressing

1/4 cup rice vinegar
2 tbsp honey
2 tbsp soy sauce
2 tbsp peanut butter
1 tsp sesame oil
1 tbsp lime juice

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Instructions

Marinate chicken thighs. In a bowl, mixture together, peanut butter, coocnutmilk, soy, lime juice, honey, garlic, ginger and vinegar. Place chicken thighs in gallon ziplock back and pour marinade over chicken. Seal the bag and shake to close. Marinade in the fridge for two hours.
Remove chicken from marinade and grill or bake.

Heat grill on medium-high heat. Grill marinaded chicken on each side for about 4-5 minutes until reaches internal temp of 165ºF.
If baking chicken, preheat oven to 425ºF, baking for 30-35 minutes until reaches an internal temperature of 165ºF.

3. Make dressing. Add rice vinegar, honey, soy, peanut butter, sesame oil and lime juice to a jar. Seal and shake to blend together.

4. Assemble salad. In a large bowl or serving platter, toss together green and red cabbage and cilantro. Drizzle with peanut dressing and toss to coat. For serving, top salad with peanut chicken thighs, chopped peanut, green onions. Serve and enjoy.