Description
A vibrant and flavorful Thai-inspired salad featuring grilled coconut lime marinated chicken served over a crunchy cabbage slaw with creamy peanut dressing and garnished with herbs, peanuts, and toasted coconut.
Ingredients
Scale
- 1 cup well-shaken and stirred coconut milk, divided
- 4 1/2 tablespoons fresh lime juice (from 3 to 4 limes), divided
- 2 tablespoons grated palm sugar or light brown sugar
- 1 tablespoon plus 3/4 teaspoon kosher salt, divided, plus more to taste
- 1 tablespoon grated, peeled fresh ginger (from 1 [1 1/2-inch] piece fresh ginger), divided
- 2 pounds boneless, skinless chicken thighs (about 6 thighs), excess fat trimmed
- 3 tablespoons creamy peanut butter
- 1 1/2 tablespoons sambal oelek (such as Huy Fong)
- 8 cups shredded green cabbage (from 1 [3-pound] head cabbage)
- 1 cup matchstick-cut carrots
- 1 cup chopped mixed fresh tender herbs (such as cilantro and basil), plus more for garnish
- 1 cup coarsely chopped salted dry roasted peanuts
- 1/2 cup toasted unsweetened coconut flakes
- Lime wedges, for serving
Instructions
- In a small bowl, whisk together 1/2 cup coconut milk, 2 tablespoons lime juice, palm sugar, 1 tablespoon salt, and 2 teaspoons ginger until sugar dissolves.
- Transfer the marinade to a large ziplock bag, add chicken, seal and massage to coat evenly. Refrigerate for at least 1 hour, up to 5 hours.
- Preheat grill to medium-high (400°F to 450°F).
- In a large bowl, whisk together the remaining 1/2 cup coconut milk, 2 1/2 tablespoons lime juice, 3/4 teaspoon salt, 1 teaspoon ginger, peanut butter, and sambal oelek until smooth. Reserve 1/3 cup dressing for drizzling.
- Remove chicken from marinade and discard marinade. Grill chicken on well-oiled grates for 3 to 4 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into 1/2- to 3/4-inch thick strips.
- In a large bowl, combine cabbage, carrots, herbs, peanuts, and toasted coconut with the remaining dressing. Toss until well coated and season with salt to taste.
- Transfer the cabbage mixture to a large platter, top with sliced chicken, and drizzle with reserved dressing.
- Garnish with more herbs and serve with lime wedges.
Notes
- Full-fat canned coconut milk provides the best flavor and texture.
- To make this dish vegetarian, substitute chicken with grilled tofu and use soy sauce instead of fish sauce if included.
- Leftovers keep well in the fridge for up to 3 days. Keep herbs and peanuts separate until serving to maintain freshness.
- Adjust sambal oelek for more or less heat.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 8g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
Keywords: Coconut Lime Chicken and Cabbage Salad, Thai chicken salad, peanut cabbage salad, coconut lime marinade, grilled chicken salad, asian cabbage salad, healthy Thai salad