Grilled Thai Red Curry Chicken Salad
Full body health begins with the little things we do every day. That's right....every day! Did you know that incorporating fresh herbs and spices into your meals adds thousands of flavonoid compounds that benefit your health and the health of your microbiome? Flavonoids from plant foods have been found to possess antioxidant and anti-inflammatory properties, are protective against neuroinflammation and neurodegeneration, and help prevent a wide range of cancers. Fresh basil, cilantro, mint, parsley, rosemary, thyme garlic, turmeric, and ginger are herbs and spices that can easily be incorporated into your daily meals. You've probably noticed that I add quite a bit of fresh herbs to my recipes! Not only do these herbs brighten the flavors of the final dish, but they add an abundance of phytonutrients that reduce inflammation and prevent disease!
This Thai-style grilled chicken salad contains ingredients rich in anti-inflammatory flavonoids such as fresh basil, cilantro, mint, red cabbage, peppers, cucumbers, peanut butter (organic), and lime juice! The chicken can be cooked on a grill or on your stove in a cast iron grill pan. Make a big batch of the salad, chicken, and dressing and store each in separate containers in your fridge for quick, nutrient-dense lunches throughout the week!
If you are on a meat-free diet, you can use the marinade for a fillet of salmon or halibut, then drain off the marinade and bake the fish in the oven until it is cooked through and flakes easily. If you are on a peanut-free diet, use roasted sunflower seed butter or almond butter in the dressing instead.
Grilled Thai Red Curry Chicken Salad
The fresh flavors of Thai cuisine come together beautifully in this grilled chicken salad! Cucumber, mint, basil, and cilantro pair with a spicy lime-peanut dressing and grilled red curry chicken. Serve with your favorite Thai-style recipes!
Chicken
Salad
Dressing
Chicken:
- Place the chicken breasts onto a piece of parchment paper and pound them with the smooth side of a meat pounder until they are an even thickness.
- Whisk together the chicken marinade in a medium-sized bowl (a bowl that will snuggly fit the chicken breasts). Add the chicken, cover and let them marinate on your counter for about 30 minutes.
- When ready to cook, heat your grill to medium-high. Spray grates with avocado oil. Grill chicken for 5 to 7 minutes on each side or until the internal temperature reads 165 degrees F on a meat thermometer.
- Place grilled chicken on a plate to cool.
Salad:
- To make the salad, chop or tear the lettuce and place it into a salad spinner. Rinse well and spin dry. Place the lettuce into a large salad bowl.
- Add the remaining salad ingredients.
- Slice the chicken breasts (once they have cooled to room temp) and add them to the salad.
Dressing:
- To make the dressing, place all ingredients into a bowl and whisk together. Taste and add more fish sauce, lime, or vinegar if needed. You can also thin out the dressing with a small amount of water if needed.
- Drizzle dressing over salad and serve.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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