Thai Grilled Chicken Salad

The mix of textures, colors and flavors of Asian recipes provides an unforgettable table experience. Awaken your taste buds to a world of flavor with a Thai salad. This salad is exotic and bursting with flavor and texture. Bon appétit!


  • 2 boneless chicken breasts cut into thick strips
  • Salad greens for 2-3 people, plus chopped tomatoes and cucumbers
  • 1/2 cup fresh basil and coriander, lightly chopped
  • Marinade for the chicken:
  • 2+1/2 tablespoons fish sauce
  • 6 cloves garlic, minced
  • 1 tablespoon regular soy sauce
  • 2 tablespoons lemon or lime juice
  • 1 tablespoon coarsely-ground black pepper
  • Salad dressing:
  • 1/4 cup water
  • 1 tablespoon finely minced lemongrass
  • 1 kaffir lime leaf, cut into thin strips with scissors, or 1/2 tsp. grated lime zest
  • 1 tablespoon fish sauce (available in tall bottles at all Asian/Chinese food stores)
  • 3 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 2 tablespoon freshly-squeezed lime juice
  • 3 tablespoon finely chopped fresh coriander
  • 1 to 2 teaspoon Thai chili sauce or 1 fresh red chili, minced


  1. Mix the marinade ingredients together in a cup except for the pepper. Slather over chicken, ensuring all parts are equally covered with marinade. Then sprinkle ground pepper all over the chicken’s surface.
  2. Allow to marinate in the refrigerator for at least 10 to 15 minutes (or up to 24 hours).
  3. If Using the Oven: Set oven to broil and place chicken on a broiling pan or a foil-lined baking sheet (turn out the sides of the foil to prevent juices from spilling into the oven).
  4. Place chicken on the second-to-highest rung of your oven, allowing it to cook 5 minutes each side, then turning.
  5. Continue broiling and turning until cooked (chicken will be lightly charred around the edges). Use the leftover marinade to baste chicken the first time you turn it.
  6. If Grilling the Chicken: Place chicken over a hot grill and cook until well done. Use leftover marinade to baste chicken when you turn it the first time.
  7. To make the dressing: place water, lemongrass, and lime leaf strips in a saucepan and bring to a boil. Boil for 1 minute (this will soften the lemongrass and bring out the flavor of the lime leaf or zest). Remove from heat.
  8. Add the rest of the dressing ingredients and mix well.
  9. Taste-test the dressing. It should be tangy – a balance of salty, sweet, spicy, and sour. Adjust it to your taste by adding more fish sauce if not flavorful or salty enough, more lime juice if too salty or sweet, more sugar if too sour, or more chili sauce if not spicy enough for your taste.
  10. Toss the salad with the dressing. Portion out the salad among individual plates, and top with the fresh herbs, then strips of the hot chicken.
  11. Serve immediately while the chicken is still warm. 


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    By: Amanda Branco

    My name is Amanda Branco and I help people achieve their dream bodies! Whether you’re training for a competition, looking to lose weight, bulk up or get defined, I can make it happen!

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