Thai Chicken Salad
Chicken is flavored with a lemongrass marinade and served atop a bed of leafy greens and herbs, cucumbers, and snow peas. We tossed it all in a lime vinaigrette, threw in a jalapeno for some heat, and topped it off with a garnish of peanuts.
Servings
Produce
Red Onion (Organic)
1/2 0.25 Whole
Green leaf lettuce
5 2.5 oz
Arugula
3 1.5 oz
Basil - Thai Sweet
0.25 0.13 oz
Mint (Organic)
0.25 0.13 oz
Cilantro (Organic)
0.25 0.13 oz
Cucumber
8 4 oz
Bell peppers (Organic)
6 3 oz
Jalapeno Pepper (Organic)
1 0.5 Whole
De Grace Snow Pea
2.5 1.25 oz
Protein & more
Peanuts
2 1 oz
Chicken Tenders
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
2 1 teaspoon
Spice mix
Lemongrass marinade
Tamari
4 2 floz
Sea kelp powder
1 0.5 tablespoon
Vegan sugar
2 1 teaspoon
Minced Garlic
4 2 Clove
Lemongrass Powder
1 0.5 oz
Lime vinaigrette
Olive oil
6 3 tablespoon
Lime juice
2 1 tablespoon
Dijon mustard
1/2 0.25 teaspoon
Honey
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
Prep ahead (optional)
a. Chop green leaf lettuce bite-sized. b. Peel cucumber as desired; slice coins or half-moons. c. Trim bell pepper stem end & seeds; thinly slice pepper. d. Trim jalapeno stem end & seeds as desired; small dice or thinly slice. e. Thinly slice snow peas or leave whole. f. Thinly slice red onion. g. Rough chop cilantro leaves & tender stems. h. Mince mint leaves. i. Stack Thai basil leaves, roll lengthwise, thinly slice ribbons.
Instructions
1
Prep:
a. Preheat oven to 400°
2
Marinate chicken:
a. In a glass casserole dish or bowl, season chicken tenders with ½ tsp salt and ¼ tsp black pepper. Pour over lemongrass marinade. Set aside.
3
Assemble salad:
a. In a large bowl, add green leaf lettuce (chop bite-sized), baby arugula (leave whole), red onion (thinly slice), Thai basil (stack leaves, roll lengthwise, slice thin ribbons), mint (mince leaves), cilantro (mince or rough chop leaves & tender stems), cucumber (peel as desired, coins or half-moons), bell pepper (trim stem & seeds, thinly slice pepper), optional jalapeno, (trim stem & seeds as desired, mince or thinly slice), and snow peas (thinly slice or leave whole).
4
Cook chicken:
a. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat. When oil is hot (it will shimmer), add marinated chicken tenders and sear on both sides until a crust forms, about 3 minutes on each side. Remove from heat and place in preheated oven. Bake for 10 minutes or until juices run clear when poked with a fork. Set aside to rest.
5
Serve:
a. Add lime vinaigrette to salad mix and toss to coat.
b. Divide salad among plates or bowls.
c. Top salad with chicken, chopped into ½”-thick pieces.
d. Garnish with peanuts (rough chop).
Chef's notes
If chicken is not your preferred protein, the marinade and dressing work beautifully with pork tenderloin and top sirloin.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX