A Frenchman’s Thai Salad
My darling Antoine makes this salad and it is as beautiful as it tastes so I am sharing it with you! It’s dressed with balsamic vinaigrette— not very Asian, but he’s French and he does whatever he pleases.
This salad is light and healthy and the chicken can be prepared on the stove or the grill. Antoine’s final step to déglace (as he would say) the pan with Balsamic vinegar adds caramel color and lovely flavor to the chicken.
Hint, hint: The salad goes very well with fried rice. Just saying.
Gingery-Chicken Thai Salad
The Overnight Chicken Marinade-
- 2lbs Raw Chicken Tenderloins, Thinly Sliced
- 2 T Fresh Ginger, Minced
- 2 T Fresh Lemon Grass, outer layers removed and minced
- 1 T Sesame Oil
- Sambal Oelek or Hot Sauce to Taste
- Salt & Pepper to Taste
- 1 T Coconut Oil (to cook)
- 2 T Balsamic Vinegar (to deglaze)
- 4 Cups Mixed Greens
- 1 Red Bell Pepper, Julienne
- 1or 2 Carrots, Julienne
- 1/2 Cup Mushrooms, Sliced
- 1/2 Cup Red Onion, Thinly Sliced
- 2 T Scallions, chopped
- 2 T Cilantro, Minced
- 1 Lime sliced, to garnish
- Peanuts and/or Sesame seeds, to Garnish
- 1 T Jalapeño Mustard
- 1/4 cup balsamic vinegar
- 3/4 cup extra-virgin olive oil
- S&P to Taste
In the morning or night before prepare the marinade. Add the chicken and marinade to a gallon-sized Ziplock bag or container and store in the refrigerator until you’re ready to make the salad 6-24 hrs.
Prep the veggies and assemble your salad in a large bowl. In a small bowl, whisk the vinaigrette ingredients together to make the dressing. Taste it to make sure it’s a thumbs up and set aside.
When you’re ready to make the salad, drain the chicken through a sieve.
Heat a dollop of coconut oil in large pan or wok on medium-high heat. When the pan is super-hot add the chicken. Stir the chicken frequently until it is browned and fully cooked. Lower the temperature to low heat and add 2T balsamic vinegar to the pan to deglaze. Scrape the bottom to incorporate all of the flavorful ginger, lemongrass and chicken pieces from the pan.
Toss the salad in the vinaigrette using the proper amount to coat everything lightly—to your taste. Plate the salads, add chicken and garnish.