Vietnamese Grilled Chicken Thigh Salad


For the marinade

  • 1/4 cup Bluegrass Soy Sauce
  • 3 limes juiced
  • 2 tbsp ginger grated
  • 1 tbsp toasted sesame oil
  • 2 garlic cloves crushed

For the dressing

For the salad

  • 1 1/4 lbs boneless, skinless chicken thighs
  • 1 lg cucumber thinly sliced
  • 2 lg carrots julianned or grated
  • 3-4 radishes sliced thin
  • 1/4 cup cilantro chopped
  • 1/4 cup mint chopped
  • 1/4 cup roasted, salted peanuts chopped


Marinate method

  1. In a shallow pan, combine all the ingredients for the marinade and whisk well to combine.

  2. Add the chicken thighs and turn well to coat.

  3. Set aside in the refrigerator to marinate for at least an hour.

Salad dressing method

  1. Combine all the ingredients for the dressing, except for the oil.

  2. Pour the oil in a slow stream and whisk. Set aside.

Chicken cooking method

  1. Light a grill for medium-high heat.

  2. Remove the chicken from the marinade.

  3. Place the chicken on the grill and grill each side for 5-6 minutes, flipping a few times to prevent burning.

  4. Transfer to a cutting board and allow to rest.

Salad dressing method

  1. In a large bowl, combine all the ingredients for the salad, except the peanuts.

  2. Add the dressing a bit at a time and toss.

  3. Add more dressing, as needed.

  4. Place salad on a serving platter.

  5. Slice rested chicken and add to salad.

  6. Garnish with peanuts and serve.