Name: Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing recipe by Aishwarya Lahiri Khanna at BetterButter
Cook time: 120 min
Total time: 120 min
Yield: 2
Ingredients: 1 Cucumber; 1 large Carrot; Onion Greens; 2 Chicken breasts boneless; 2 tbsp Soya sauce; 1tbsp+1tbsp Lemon juice; 3 tbsp Sugar; 3 tbsp Honey; A handful of toasted Sesame seeds; A handful of toasted Peanuts; Pinch of salt; Little bit of oil; Fresh basil; 6-7 Garlic cloves; dry Red chili flakes

ABOUT Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing RECIPE

Sticky sweet chicken, fresh and cool vegetable ribbons, the taste of browned toasty peanuts and a sweet and sour dressing. Serve cold!

Ingredients Serving: 2

1 Cucumber
1 large Carrot
Onion Greens
2 Chicken breasts boneless
2 tbsp Soya sauce
1tbsp+1tbsp Lemon juice
3 tbsp Sugar
3 tbsp Honey
A handful of toasted Sesame seeds
A handful of toasted Peanuts
Pinch of salt
Little bit of oil
Fresh basil
6-7 Garlic cloves
dry Red chili flakes

Instructions

Thoroughly wash chicken and make few slits in them. In a bowl add 1 tbsp. lemon juice, lots of garlic, bit of salt and chili flakes. Combine and add in chicken. Cover and leave this to marinate for 3-4 hours.
For dressing, combine soy sauce, sugar, lemon and honey. Adjust the flavours accordingly.
Pour in the little dressing over the marinated chicken and mix gently. Leave this to sit for another 20 minutes.
Wash and using a peeler, peel the carrots and cucumber into this vertical ribbon like strips.
Chop onion greens and set aside. Now pan fry the marinated chicken until done and shred upon cooling.
Separately toast peanuts and sesame seeds. Add sesame to the dressing and crush the peanuts and set aside.
In a large bowl add shredded chicken, carrot ribbons, cucumber ribbons and onion greens. Pour in the dressing and toss the salad. Now add ¾ of the crushed peanuts and toss again.
Garnish with rest of the crushed peanuts and serve.

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