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Rainbow Thai Chopped Salad | Get Inspired Everyday!

Rainbow Thai Chopped Salad


  • Author: Get Inspired Everyday!
  • Prep Time: 40 mins
  • Cook Time: 12 mins
  • Total Time: 52 mins
  • Yield: 6 servings 1x
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Ingredients

Saté Chicken:

  • 1 pkg boneless skinless chicken thighs, 1 1/2 pounds
  • 1 Tablespoon sambal oelek chili paste
  • 1 Tablespoon fish sauce
  • 1 Tablespoon maple syrup
  • 2 small cloves garlic, minced

Salad:

  • 8 cups mixed greens, 8 ounces
  • 1 cup finely chopped purple cabbage
  • 1 large cucumber, 12 ounces
  • 1 red bell pepper, 6 ounces
  • 2 small mangos, 1 pound
  • 1/2 cup chopped cilantro
  • 1 bunch green onions, thinly sliced

Creamy Cashew Dressing:

  • 1/4 cup cashew butter or peanut butter
  • 2 Tablespoons freshly squeezed lime juice
  • 1/2 cup coconut milk, from the can
  • 1 Teaspoon sambal oelek chili paste
  • 1 Tablespoon gluten free soy sauce, tamari, or coconut aminos
  • 1 Tablespoon maple syrup
  • 1/2 Teaspoon sea salt, or to your taste

Instructions

  1. Place the chicken thighs with the rest of the Saté Chicken marinade ingredients into a stainless steel or glass bowl, cover and marinate 1 hour or overnight.
  2. To prepare the salad, place the mixed greens into a large serving bowl, and top with the chopped cabbage. Slice the ends off the cucumber, cut it into quarters lengthwise, and thinly slice the quarters crosswise into triangular pieces.
  3. Core the bell pepper and remove the seeds. Thinly slice the bell pepper, and then cut the slices crosswise into small bite sized pieces.
  4. Peel and cube the mango. Then place all the prepared veggies, mango chunks, cilantro, and green onions over the top of the salad greens.
  5. Preheat a grill over high heat. When the temperature reaches 400ºF, turn the heat down to medium high heat and place the marinated chicken on the grill. Monitor the heat keep the temperature between 350ºF and 425ºF and cook the chicken until it comes off the grill easily, about 6-8 minutes. Turn the chicken over and finish cooking until it’s no longer pink, about 6-8 more minutes.
  6. Remove the chicken from the grill, and let it cool for a bit while you make the dressing.
  7. Place all the ingredients for the dressing into a blender and blend until smooth.
  8. When the chicken is cool enough to handle, cut it up into bite sized pieces and place it on the salad.
  9. Toss the salad with the dressing, using as much as you’d like, you may or may not have leftovers – or you can serve the dressing on the side.
  10. Serve the salad immediately, or store everything separately for up to 1 day before tossing together to serve.