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Mixed Salad with Soy and Honey Dressing

Thai Chicken Salad

As you can see by the measurements for the salad ingredients, making this easy meal is not an exact science. I’ve listed my favorite veggies, but experiment with whatever you have in your fridge. The dressing, however, is a balanced combination of salty, sweet, sour and spicy flavors and will taste best if you follow the exact measurements. This salad doesn’t necessarily need a base, but you can serve it over salad greens, rice or even noodles if you like.

4 chicken thighs or 2 breasts, cut into 1/2 inch thick slices
2 – 4 carrots, grated
2 handfuls grated or thinly sliced cabbage
2 handfuls sliced cucumber
2 handfuls raw snow peas, snap peas or green beans
2 handfuls salad greens
a small handful of chopped purple basil (regular basil can be substituted)

Optional garnishes: chopped scallions, toasted sesame seeds, fresh mint leaves


1 tablespoon lime juice
1/2 cup soy sauce
1/2 cup rice vinegar
1 tablespoon sesame oil
2 tablespoons honey
1/8 teaspoon chili oil, or more for a spicier dressing
2 scallions, chopped


Whisk together the dressing ingredients until the honey dissolves.

Heat a tablespoon or so of olive oil in a large skillet over high heat and add chicken. Once the chicken is browned, turn the heat down to medium and saute until chicken is just cooked through. Add half of the dressing and simmer until the dressing is bubbling vigorously and thickening. This should take just a few minutes – then turn off heat.  Careful, because if you leave the heat on too long the soy and honey in the dressing will begin to burn.

Divide salad ingredients into two bowls. Top with chicken and remaining dressing. Garnish with basil. Add any other desired garnishes.

This salad doesn’t necessarily need a base, but you can serve it over rice or noodles if you like.

Approximate servings: 2 (can easily be doubled)
Total Recipe Time: 30 minutes 

  • Sliced tofu or mushrooms can be substituted for chicken

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