Crispy Chicken Thai Salad

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 6

INGREDIENTS
For the dressing:
2 tablespoons lime juice
1 tablespoon honey
2 teaspoons Red Boat fish sauce
1 teaspoon avocado or olive oil
2 tablespoons minced shallot

For the crispy chicken:
1 teaspoon ground coriander
½ teaspoon freshly ground black pepper
½ teaspoon ground ginger
¼ teaspoon garlic powder
6 skin-on chicken thighs, deboned*
Sea salt
1 teaspoon avocado oil

For the salad:
3 ounces mixed baby greens
⅓ cup lightly packed fresh basil leaves, torn if large
⅓ cup lightly packed fresh cilantro sprigs, roughly chopped
2 tablespoons lightly packed mint leaves
2 medium carrots, peeled into strips using a vegetable peeler
3 red Bellafina peppers, stemmed, deseeded, and julienned
3 scallions, trimmed and thinly sliced
⅔ cup cashews, chopped and toasted**
8 ounces fresh pineapple, chopped into small chunks (about 1½ cups)
1 avocado, peeled, deseeded, and chopped into small chunks

INSTRUCTIONS

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In a small bowl, whisk together the dressing ingredients. Cover and refrigerate until you’re ready to serve the salad.

Season the chicken thighs with salt. Heat a large cast iron skillet over medium high heat, then add the ghee or avocado oil. Add the chicken thighs, skin side down. In a small bowl, mix the black pepper, ginger, coriander, and garlic powder. Sprinkle the spices on the meaty side of the chicken. Allow the thighs to cook for 8-10 minutes, until the skin is deep golden brown, rotating the pieces halfway through so they brown evenly. Turn the chicken over and cook for 5 minutes on the second side, or until the chicken is cooked through. Transfer the chicken to a cooling rack, rest for five minutes, then slice into strips.

Toss all the salad ingredients with dressing to taste, top with the sliced crispy chicken, and serve immediately.

NOTES
*Use kitchen shears to cut the bone out yourself, or ask your butcher to do it. Make sure to leave the skin on!

**I toast cashews in a dry skillet over medium heat until they turn light golden brown. Transfer them to a plate and let them cool before adding them to the salad.

From acalculatedwhisk.com