Name: Thai Grilled Chicken Salad with Zesty Lime Vinaigrette (Yam Gai Yang)
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts; 1 tbsp gluten-free soy sauce or tamari; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tsp honey; 1 clove garlic, minced; 1/2 tsp ground white pepper; 1 tbsp neutral oil (canola or avocado); 4 cups mixed salad greens (lettuce, arugula, baby kale); 1 small cucumber, thinly sliced; 1 small carrot, julienned; 1/2 cup cherry tomatoes, halved; 1/4 cup fresh cilantro leaves; 1/4 cup fresh mint leaves; 1/4 cup roasted peanuts, chopped (optional, omit for allergies); For the vinaigrette:; 2 tbsp lime juice; 1 tbsp fish sauce; 1 tbsp gluten-free soy sauce or tamari; 1 tsp honey; 1 red chili, thinly sliced (or to taste); 1 tbsp water

Thai Grilled Chicken Salad with Zesty Lime Vinaigrette (Yam Gai Yang)

CrushedLemon1034

This Thai Grilled Chicken Salad (Yam Gai Yang) is inspired by the vibrant flavors of classic Thai street food, delivering a punchy combination of zesty lime, fresh herbs, crisp vegetables, and juicy grilled chicken—all in a gluten-free, healthy package. The sweet-salty-tangy vinaigrette ties everything together, while the herbs and peanuts add layers of texture and aroma. This dish is perfect for warm weather and is both filling and invigorating, making it a standout dinner or a special lunch. Enjoy a taste of Thailand with a West Coast twist!

Ingredients

Instructions

Marinate the chicken: In a small bowl, combine 1 tbsp gluten-free soy sauce, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp honey, minced garlic, and ground white pepper. Add chicken breasts and marinate in the refrigerator for at least 15 minutes (up to 2 hours for more flavor).
Preheat your grill or grill pan over medium-high heat. Brush grill with oil. Remove chicken from marinade and grill for 5-6 minutes per side, or until fully cooked and juices run clear. Let rest 5 minutes, then slice thinly against the grain.
Prepare the vinaigrette: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp gluten-free soy sauce, 1 tsp honey, sliced red chili, and 1 tbsp water. Taste and adjust lime, fish sauce, or chili as needed.
On a large platter or individual plates, arrange mixed greens, cucumber, carrot, cherry tomatoes, cilantro, and mint leaves.
Top salad with sliced grilled chicken. Drizzle with the lime vinaigrette.
Sprinkle chopped peanuts on top (if using). Serve immediately.