Thai Salad Recipe

Marinate Chicken

Pound or trim the chicken breasts to an even thickness (about 1/2 inch). In a bowl combine 2 tbs vegetable oil, 1 tbs soy sauce, 1 tbs lime juice, 1 tsp grated garlic, 1 tsp black pepper and 1/2 tsp salt. Rub marinade over both sides of the chicken and let sit at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Chargrill

Preheat a grill or grill pan over medium-high heat until very hot. Brush the grill grates with oil. Place chicken on the hot grill and cook 4–6 minutes per side, until char marks appear and internal temperature reaches 165°F (74°C). Remove from the grill and let rest 5 minutes, then slice thinly across the grain into 1/4-inch strips.

Prepare vegetables: thinly slice 1/2 red onion into half-moons and soak in cold water for 5 minutes if you want a milder flavor, then drain. Peel and julienne or use a peeler to make long carrot ribbons from 1 carrot. Core and thinly slice 1/2 red bell pepper into strips. If using fresh pineapple, roast 1 cup pineapple chunks: preheat oven broiler or a 425°F (220°C) oven, toss pineapple with 1 tsp oil and a pinch of salt; roast 8–10 minutes until edges caramelize, turning once. Allow pineapple to cool slightly.

If edamame is frozen, thaw and drain. Wash and spin or dry 6 cups mixed greens and place in a large salad bowl. Add the drained red onion, carrot ribbons, red pepper strips, roasted pineapple chunks, and 1/2 cup edamame. Add 1/2 cup wonton strips and gently toss to combine.

Tear or roughly chop cilantro and mint leaves and scatter over the salad. Reserve a few sprigs for garnish.

Make the dressing: in a bowl or small blender combine 1/2 cup creamy peanut butter, 1/4 cup coconut milk, 1 tbs soy sauce, 1 tbs rice vinegar, 1 tbs brown sugar or honey, 1 tbs fresh lime juice, 1 tsp grated fresh ginger, 1/2 tsp sriracha, 1/2 tsp toasted sesame oil and 1/4 tsp salt. Whisk or blend until smooth. Gradually add up to 2 tbs warm water to reach a pourable, creamy consistency. Taste and adjust: add more lime for brightness, more soy for salt, or more water to thin.

Dress and toss: drizzle about two-thirds of the peanut satay dressing over the salad and gently toss to coat the greens and vegetables. Add sliced chargrilled chicken on top.

Finish: sprinkle wonton strips (if not already mixed), chopped roasted peanuts (2 tbs), extra cilantro sprigs and mint leaves over the salad. Serve with remaining dressing on the side and lime wedges for squeezing.

Portion: serve immediately so wonton strips remain crisp. Leftover dressing can be refrigerated up to 4 days; store chicken separately and reheat gently or serve cold on subsequent days.