Asian Chili-Garlic Salad with Grilled Chicken Thighs & Fresh Herbs

Directions

1. Preheat a grill pan or skillet over medium-high heat.
2. Pat the chicken dry with paper towels and season both sides with salt and pepper.
3. When the pan is hot, brush the bottom with oil and cook the chicken, turning once, until cooked through and golden, about 8–10 minutes.
4. In a medium bowl, mince the garlic and whisk in oil, fish sauce, rice vinegar, chili-garlic sauce, and honey to make a dressing.
5. Rinse and dry all produce; prepare the carrots, cucumber, tomatoes, green onions, mint, cilantro, and greens as described.
6. Transfer the cooked chicken to a plate and cover with aluminum foil to rest while you assemble the salad.
7. Use a julienne peeler or regular peeler to create carrot “noodles” and place them in a large salad bowl along with the tomatoes, sliced cucumber, and other chopped vegetables.
8. Chop herbs and scallions, then add them to the bowl and toss with the vegetables to combine.
9. Slice the chicken into thin strips and roughly chop the peanuts. Top the salad with chicken, green onions, and peanuts, then serve.