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Thai Marinated Chicken
with mango and cashew chopped salad

Active: 40 minTotal: 1 hr 10 min

A Thai-inspired marinade with sweet, sour, and savory flavors works as both a marinade and salad dressing in this colorful meal. The dressing is thin, so be sure to toss the salad right before serving.
Smarts: We used English cucumbers for the salad shown in the photos. English cucumbers are smaller, sweeter, and have fewer seeds than other varieties. If you see them at your grocery store, try them in your next salad!

Tags

Ingredients

Servings:
4
Metric
Thai Marinade and Dressing:
  • Ginger - 1 tsp, grated
  • Garlic - 2 cloves, chopped
  • Bragg's / coconut aminos - 3 Tbsp
  • Oil, cooking - 3 Tbsp
  • Honey - 1 Tbsp
  • Lime juice - 2 tsp
  • Vinegar, rice - 1 tsp
  • Fish sauce (opt) - 1/2 tsp
  • Oil, toasted sesame - 1 tsp
Thai Marinated Chicken Thighs:
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
  • Thai Marinade and Dressing (ingredients listed separately) - 4 Tbsp
  • Oil, cooking - 1 Tbsp
Chopped Salad with Mango and Cashews:
  • Cucumbers - 10 oz, diced
  • Lettuce, romaine - 1 head, chopped
  • Mango, fresh - 1, chopped
  • Mint, fresh - 1 Tbsp, chiffonade
  • Thai Marinade and Dressing (ingredients listed separately) - 4 Tbsp
  • Cashews, roasted and unsalted - 1/3 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make marinade / dressing - Grate ginger. Chop garlic. Combine ginger, garlic, aminos, cooking oil (portion for marinade / dressing), honey, lime juice, vinegar, fish sauce, and toasted sesame oil. Whisk until evenly combined. (Can be done up to 5 days ahead)
  2. Marinate chicken - (If prepping right before cooking and using a grill, get grill heating while chicken marinates.) Combine chicken with marinade / dressing (portion for chicken). Tenderize with a fork. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
  3. Cucumbers / Lettuce / Mangos / Mint - Prep as directed and combine.

Make

  1. Remove chicken from marinade (discard marinade) and season with some salt and pepper.
  2. If cooking on a grill: Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
  3. {grill}: Brush grates with cooking oil (portion for chicken) and place chicken over direct heat. Sear chicken on both sides until lightly charred.
  4. {grill}: Move chicken to indirect heat and continue cooking until chicken is cooked through, 165F / 74C degrees.
  5. If cooking on the stovetop: Heat a skillet or grill pan over medium-high heat. Brush with cooking oil (portion for chicken). Add chicken and sear on both sides. Reduce heat to medium and cover chicken with a lid or foil. Continue cooking until chicken is cooked through, 165F / 74C degrees.
  6. Transfer chicken to a plate and let rest, covered, for 5 minutes.
  7. Whisk marinade / dressing (portion for salad). Toss with cucumbers, lettuce, mango, and mint. Top with cashews.
  8. Serve chicken with salad on the side. Enjoy!

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Reviews

This meal has 33 reviews

We added jasmine rice on the side and shredded carrots as others have said. This was delicious! All our plates were clean, a rare occurrence in our house.

By: Mackenzie
Posted: May 30, 2019
Diet: Original

I added shredded carrots (I had them in the fridge), and a drizzle of almond butter over the top. Delicious!

By: Jeanine
Posted: May 30, 2019
Diet: Paleo

Quick, easy, and really great! I did chicken breasts and just threw them on top of the salad.

By: Nicole
Posted: May 30, 2019
Diet: Original

Kids really enjoyed this! I made some jasmine rice to have on the side, because we like more carbs :-).

By: Lauren
Posted: May 30, 2019
Diet: Original

Yum!!!

By: Jen
Posted: May 30, 2019
Diet: Original

I loved the combination in this salad. It was super light and refreshing for the summer. Adding it to my favorites.

By: Kara
Posted: May 30, 2019
Diet: Original