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| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
For the dressing:
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 teaspoons fish sauce , red boat
- 1 teaspoon avocado oil , or olive oil
- 2 tablespoons shallot minced
For the crispy chicken:
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon ground ginger
- 1/4 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 fresh basil leaves lightly packed, freshly torn
- 1/3 cup fresh cilantro sprigs lightly packed, roughly chopped
- 2 tablespoons mint leaves lightly packed
- 2 medium carrots peeled into strips using a vegetable peeler
- 2 medium cucumbers
- 1 cup snap peas chopped into bite-sized pieces
- 1 red bell pepper stemmed, deseeded, and julienned
- 3 scallions trimmed and thinly sliced
- 2/3 cup cashews chopped and toasted
- 1 avocado peeled, deseeded, and chopped into small chunks
Ingredients
For the dressing:
For the crispy chicken:
For the salad:
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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.
Recipe Notes
From Becky Winkler and Nom Nom Paleo