Name: Grilled Thai Chicken with Summer Vegetable Salad & Peanut-Lime Dressing (Cilantro-Free)
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1.5 lbs boneless skinless chicken breasts (about 2 large breasts); 1 tbsp soy sauce; 1 tbsp fish sauce; 2 tbsp lime juice, divided; 1 tbsp brown sugar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tsp toasted sesame oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 medium zucchini, sliced into half-moons; 1 medium yellow squash, sliced into half-moons; 1 cup cherry tomatoes, halved; 1 cup snap peas, trimmed and halved; 1 large carrot, julienned; 1/4 cup red onion, thinly sliced; 1/2 cup roasted unsalted peanuts, chopped (plus extra for garnish); 3 tbsp creamy peanut butter; 2 tbsp rice vinegar; 1 tbsp soy sauce (for dressing); 1 tbsp honey; 2 tbsp water (more if needed to thin); 1 tbsp neutral oil (like avocado or canola); 1/4 cup fresh Thai basil leaves, torn (optional, for garnish); 1 lime, cut into wedges

Grilled Thai Chicken with Summer Vegetable Salad & Peanut-Lime Dressing (Cilantro-Free)

miradu

Celebrate California’s peak summer with this vibrant Thai-inspired grilled chicken and veggie salad—no cilantro in sight! Marinated, juicy chicken gets charred to perfection, then sliced over a riot of summer produce: crisp snap peas, sweet cherry tomatoes, zucchini, squash, and carrot. Everything comes together with a creamy, citrusy peanut-lime dressing (with extra peanuts for crunch), and a handful of aromatic Thai basil. It’s a texture-rich, protein-packed meal that bursts with color and flavor—easy enough for a weeknight, special enough for a sunny dinner party.

Ingredients

Instructions

In a medium bowl, whisk together soy sauce, fish sauce, 1 tbsp lime juice, brown sugar, garlic, ginger, sesame oil, salt, and pepper. Add chicken breasts and marinate for at least 15 minutes while prepping vegetables.
In a small bowl, whisk together peanut butter, rice vinegar, remaining 1 tbsp lime juice, 1 tbsp soy sauce (for dressing), honey, and 2 tbsp water. Add more water if needed to reach a pourable consistency. Set aside.
Prep all vegetables: slice zucchini and squash into half-moons, halve cherry tomatoes, trim and halve snap peas, julienne carrot, thinly slice red onion. Place all prepped vegetables in a large bowl.
Preheat grill or grill pan over medium-high heat. Lightly oil the grates or pan. Grill chicken breasts for 5-7 minutes per side, or until well-browned and internal temperature reaches 165°F. Remove to rest 5 minutes, then slice thinly.
While chicken rests, toss the vegetables with half of the peanut-lime dressing and the chopped peanuts. Arrange on a platter or divide among plates.
Top salad with sliced grilled chicken. Drizzle with remaining dressing. Garnish with extra peanuts and torn Thai basil leaves. Serve with lime wedges on the side.