Thai Grilled Chicken Salad

Ingredients

• 4 pièces Boneless chicken thighs (Remove excess skin and lightly flatten with a tenderizer for even cooking)
• 2.5 cuillères à soupe Palm sugar (Use palm sugar blocks stored in the fridge in an airtight jar)
• 3 cuillères à soupe Fish sauce (Thai fish sauce (nuoc mam))
• 2 cuillères à soupe Sticky rice (short-grain rice) (Toasted then ground to obtain toasted rice powder (regulon))
• 1 cuillère à café Dried chili flakes (Adjust according to desired spiciness)
• 3 tiges Chives (Cut into rounds about 2 cm)
• 1 poignée Fresh mint (Keep small leaves whole, cut larger ones in half or thirds)
• 1 poignée Fresh coriander (Coarsely chopped)
• 1 pièce Shallot (Finely slice)
• 1 pièce Lime (Juice of half a lime for the dressing, the rest for garnish)
• 1 cuillère à soupe Vegetable oil (For cooking the chicken)
• 4 feuilles Salad leaves (lettuce or mesclun) (For plating)
• ½ pièce Cucumber (Thinly sliced rounds for garnish)

Instructions

1. Prepare the marinating sauce

   In a small bowl, dissolve 1 ½ cuillère à soupe of palm sugar with 1 cuillère à soupe of fish sauce. Set aside.

   Time: PT5M

2. Prepare the chicken

   Remove excess skin from the thighs, lightly flatten the meat with a tenderizer to achieve uniform thickness. Brush the thighs with the marinating sauce, coat well, then cover and place in the refrigerator.

   Time: PT10M

3. Prepare the herbs and aromatics

   Finely slice the shallot, cut the chives into rounds, coarsely chop the coriander, keep the small mint leaves whole and cut the larger ones in half or thirds. Cut the lime in half, set aside the juice of half a lime.

   Time: PT10M

4. Toast the sticky rice

   In a small saucepan over medium heat, toast 2 cuillères à soupe of sticky rice until it turns golden brown (about 3‑4 minutes). Transfer to a mortar and grind into a fine powder (regulon).

   Time: PT5M

   Temperature: medium heat

5. Grill the chicken

   Heat 1 cuillère à soupe of oil in the pan over medium heat. Place the thighs skin side (or skin‑less side) in the pan, lay a sheet of parchment paper on top and add a small saucepan of water to create gentle pressure. Cook 5‑6 minutes on each side until the chicken is nicely browned and cooked through.

   Time: PT12M

   Temperature: medium heat

6. Prepare the dressing

   In the large salad bowl, combine 1 cuillère à soupe of palm sugar, 2 cuillères à soupe of fish sauce, the sliced shallots, chili flakes, juice of half a lime, and 1 cuillère à soupe of toasted rice powder. Dissolve well.

   Time: PT5M

7. Assemble the salad

   Slice the grilled chicken into large strips. Add the chicken, coriander, mint, chives, and salad leaves to the bowl containing the dressing. Toss gently to coat all ingredients.

   Time: PT5M

8. Plating

   Arrange the salad on plates, garnish with cucumber rounds and a few extra salad leaves. Serve with fragrant rice or sticky rice if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g