- Scallion Ginger Oil:
- 3 scallions, thinly sliced (green and white part only)
- 2 tablespoon chopped ginger
- 1/ 2 cup oil (avocado, safflower or any high heat oil)
- 1 teaspoon salt
- For the Chicken Salad:
- 4 boneless skinless chicken thighs
- 1 english cucumber, cut into thin ribbons
- 3 large carrots, cut into thin ribbons
- 1/ 2 large daikon radish, cut into thin ribbons
- 1/ 2 cup mint leaves
- 1/ 2 cup cilantro leaves
- 1/ 2 cup roasted almonds or peanuts, chopped
- 2 scallions, sliced thin and soaked in ice water so they stay nice and crunchy
- For the Marinade:
- 2 tablespoon oil
- 1/ 4 cup fish sauce
- 1/ 4 cup gluten free low sodium tamari (or soy sauce)
- juice and zest one lime
- 2 garlic cloves, minced
- 3 tablespoon maple syrup
- 2 tablespoon chopped cilantro
- 2 teaspoon chili sauce
- Nuoc Cham Dressing:
- 1/ 2 warm water
- 1/ 4 cup honey
- 6 tablespoon lime juice
- 1 garlic clove, grated or minced
- 3 tablespoon fish sauce
- 2 small thinly sliced thai chilis
For the scallion ginger oil: In a small saucepan, on medium high heat, heat the oil for about a minute, or until the oil starts to “ripple”. Carefully toss in the scallions, ginger and salt and turn the heat off. The oil will start to bubble and spit so be careful. Let the oil come to room temperature and store for future uses.
Combine all of the ingredients for the marinade to a large bowl and add chicken thighs. Marinate the chicken for at least an hour or up to 8 hours. Remove the chicken from the marinade and pat lightly with a paper towel.
Preheat a grill or grill pan on high. Drizzle a bit of oil onto the chicken so that it won’t stick. Grill for about 6-7 minutes on each side, or until both sides are nice and charred and the meat is cooked through.
Remove the chicken from the heat and let it rest for 1 minute before slicing into strips. In the meantime start assembling your salad.
Gently place piles of cucumber ribbons, daikon and carrot on the plate. Top with a sprinkling of fresh mint and chopped cilantro.
Next place the sliced chicken on top of the vegetables and spoon a good tablespoon or more of the scallion ginger oil on top.
Combine the ingredients for the Nuoc Cham dressing and pour about 2-3 tbsp all over the salad.
Garnish with roasted almonds or peanuts, a lime wedge and some scallions. ENJOY IT!