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Chili Lime Chicken with Thai Salad

Chili Lime Chicken With Thai Salad

There is grilled chicken and there is Thai-inspired grilled chicken. If you are feeling adventurous and ready for a burst of amazing flavor, choose the latter. To start, you will marinate chicken breasts in a delicious mixture of minced Thai chilies, finely chopped cilantro, ginger, garlic, and zesty lime juice – raw honey is optional. It sounds amazing already, doesn’t it? Once it is on the grill, it smells even better. Don’t be surprised if others begin to wonder where the party is.

Perhaps even more important than the grilled chicken, is the salad. Mixed greens with sweet pepper, carrot, and cucumber, topped with slivered almonds and a dressing that is asking to be doubled from the get-go. Don’t skimp on the dressing, you can save it in the fridge for several days and drizzle it on anything and everything from sweet potato fries to slow cooker shredded chicken and more.

If you are watching your carbs, know that we find this meal completely satisfying. However, if you add a bed of cauliflower rice upon serving, or some Paleo tortillas on the side, we would not refuse a single bite. One last word about marinating: make sure to let the chicken breasts soak in the Thai flavors for at least 2 hours, if not overnight, for the best infusion possible. Give your guests the absolute best, and they will keep coming back for more.

Chili Lime Chicken With Thai Salad Recipe

Serves: 4Prep: 2 hr 20 minCook: 15 min
Notice

Protein: 38g / %

Carbs: 19g / %

Fat: 31g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 4 chicken breasts, boneless, skinless
  • 1 to 2 Thai chilis, minced
  • 2 tbsp. fresh cilantro, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp. ginger, minced
  • 1/2 cup fresh lime juice
  • 2 tsp. lime zest
  • 1/4 cup olive oil
  • 1 tbsp. raw honey (optional)
  • Sea salt and freshly ground black pepper

Thai Salad Ingredients

  • 2 cups mixed greens
  • 1 bell pepper, cut into strips
  • 1 carrot, peeled and shredded
  • 1 small cucumber, halved and sliced
  • 1/4 cup slivered almonds

Dressing Ingredients

  • 3 tbsp. fresh lime juice
  • 3 tbsp. extra virgin olive oil
  • 1 tsp. coconut aminos
  • 1 garlic clove, minced
  • 1 tsp. ground ginger
  • 1 tbsp. raw honey (optional)
  • Sea salt and freshly ground black pepper

Preparation

  1. In a bowl mix the Thai chili, cilantro, garlic, ginger, lime juice, lime zest, and olive oil; season to taste with salt and pepper.
  2. Whisk until well combined, then add chicken, making sure it is well coated.
  3. Marinate in the refrigerator for 2 to 8 hours.
  4. Preheat grill to medium-high.
  5. Grill chicken 6 to 8 minutes per side, depending on thickness, let it rest 4 to 5 minutes.
  6. In a bowl, whisk all ingredients for the dressing until well combined.
  7. In a salad bowl, combine all the ingredients for the salad and drizzle the dressing on top.
  8. Serve the salad with the grilled chicken breasts.