Thai Chicken Salad

1. 1

   Grill and slice the chicken breast

   • Preheat a grill or grill pan over medium-high heat.
   • Cook the chicken for 12 minutes, turning halfway through, until the internal temperature reaches 165°F.
   • Let the meat rest for 5 minutes, then slice into thin strips.

   TIPPat the chicken dry before grilling to achieve a better sear and prevent sticking.
2. 2

   Whisk the Thai-style dressing

   • Finely mince the garlic and red chili.
   • In a small bowl, combine the lime juice, low sodium soy sauce, minced garlic, chili, and oil.
   • Whisk vigorously until the dressing is well emulsified.
3. 3

   Toss the salad and garnish

   In a large mixing bowl, combine the sliced chicken, chopped cucumber, fresh mint, and cilantro. Pour the dressing over the mixture and toss thoroughly to ensure even coating. Top with crushed peanuts just before serving to maintain their crunch.

   TIPWait to add the herbs until just before serving to prevent them from wilting in the acidic dressing.

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