Crispy Thai Chicken Salad Reccipe
This crispy Thai chicken salad is fresh, zesty, and full of texture. Made with crispy chicken, a light chili lime dressing, and no heavy peanut sauce.
Servings: 4 servings
Ingredients
For the chicken:
- 1.5 lb chicken thighs 4 pieces (skin-on and boneless)
- 1 tsp coarse sea salt divided (about ¼ tsp per thigh)
- Sprinkle Ground black pepper
- Sprinkle Garlic powder
- 4 tbsp starch divided (about 1 tbsp per thigh)
- Spray Avocado oil
- Lime wedges for serving
Dressing: Thai sweet chili lime dressing (Makes 1 cup)
- 4 tbsp rice vinegar
- 3 tbsp soy sauce
- 1.5 tbsp fish sauce or more to taste
- 2 tbsp lime juice
- 2 tbsp coconut brown sugar
- 0.35 oz. garlic cloves grated (3 medium)
- 4 tbsp peanut oil
- 1 whole red fresno chili pepper (or 1 small Thai red chili) seeds removed
Salad bowl:
- 2 oz shallot thinly sliced lengthwise (1 large)
- 2 scallions diced into small rounds
- Half one whole granny smith apple cored and cut into matchsticks
- 5.2 oz cherry tomatoes sliced (a large handful)
- Roasted peanuts or toasted almonds, cashew nuts
- Fried shallots
Instructions
Season the chicken:
- Pat the chicken dry. Make a few shallow cross-cuts on the meaty side to loosen the connective tissue and help it cook evenly. Season both sides with salt, pepper, and garlic powder. Dust each thigh with about 1 tbsp starch on both sides to absorb moisture and help crisp the skin.
Crisp up the chicken:
- Air fryer: Spray the basket with a thin layer of oil. Place the chicken skin-side down in the basket. Spray the top evenly with oil, making sure there are no dry, powdery spots left on the starch. Air fry at 400°F (204°C) for 10 minutes. Flip (skin-side up), spray again lightly with oil, and air fry for another 10 minutes.
- Stovetop: Heat a cast iron pan over medium heat and add oil. Place the chicken skin-side down and pan-fry for 5–6 minutes. Flip and cook for another 4-5 minutes. Use a splatter guard if needed.
- Bake: Brush a wire rack with oil. Place the chicken skin-side up on the rack and spray evenly with oil, making sure there are no dry spots. Bake at 425°F (218°C) for 20 minutes. Broil for 2–3 minutes at the end for extra crispiness, if needed.
- Rest: Let the chicken rest on a cooling rack while you cook the next batch and prepare the dressing.
Salad components:
- Thinly slice the shallot lengthwise and soak in a bowl of ice water for 10–15 minutes to mellow the sharp flavor. Drain well.
- Slice the scallions into small rounds, julienne the apples, and halve the cherry tomatoes.
Dressing:
- In a measuring cup, combine the ingredients from the vinegar through the garlic. Stir until the sugar dissolves. Slowly drizzle in the peanut oil while whisking to emulsify. Finely dice the chili (seeds removed) and stir it into the dressing.
Combine and Serve:
- In a large serving bowl, arrange the shallots, apples, tomatoes, and sliced chicken. Top with scallions and peanuts. Sprinkle fried shallots over the top.
- Add the dressing only when ready to serve to keep everything crisp. Start with just under ½ cup, then add more as needed. Toss, garnish with lime wedges, and serve immediately.
Video
Notes
- Make-ahead:
- Soak sliced shallots in cold water for 10–15 minutes.
- Soak sliced apples in salt water for 5 minutes (½ tsp salt mixed with 1 cup cold water).
- Drain and lightly pat dry. Store in separate containers lined with a dry paper towel.
- The dressing can be made 4–5 days ahead. Stir again before using.
- Storage: Store leftover chicken separately from the salad components. The chicken can be reheated in the air fryer at 360°F for 3–4 minutes to crisp it up again.
Nutrition
Serving: 1serving | Calories: 542kcal | Carbohydrates: 20g | Protein: 36g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 4762mg | Potassium: 661mg | Fiber: 2g | Sugar: 6g | Vitamin A: 377IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 3mg
