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Crispy Thai Chicken Salad
This salad is super refreshing thanks to a light but flavorful lime dressing and plenty of fresh herbs. The crispy chicken is delicious on its own, but even better when paired with the crunch and tang of the salad.
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Course Dinner, Lunch, Salads
Cuisine Asian
Special Diet Paleo
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
For the dressing:
For the crispy chicken:
For the salad:
Course Dinner, Lunch, Salads
Cuisine Asian
Special Diet Paleo
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
For the dressing:
For the crispy chicken:
For the salad:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small bowl, whisk together the dressing ingredients. Cover and refrigerate until you’re ready to serve the salad.
  2. 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.
  3. 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


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