Grilled Asian Chicken Salad in Lettuce Cups
Ingredients
Chicken & Marinade
- 2 lbs boneless, skinless chicken thighs
- 1 cup soy sauce
- ½ tsp crushed red pepper flakes
- 2 tbsp cilantro, chopped
- 2 tbsp parsley, chopped
- 2 tbsp light brown sugar
- 1 tbsp (about 1") ginger, grated or finely-chopped
- 1 tbsp (about 1 clove) garlic, grated or finely-chopped
Salad
- 1 carrot, julienned
- 1 red pepper, julienned
- 2 scallions (green onions), finely chopped
- 3 tbsp cilantro, chopped
- 1 tbsp ginger, grated or finely chopped
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 heads Boston or Bibb lettuce, leaves separated & cleaned
How-to
- Place ingredients in a large plastic freezer bag and mix to coat chicken well
Seal and refrigerate at least 4 hours (or overnight; also can be frozen 3-4 weeks) - Remove from fridge and let come to room temperature (about 20 minutes) before cooking
- Prepare grill to medium-high heat. Remove chicken thighs from marinade and shake off excess
- Grill thighs about 3 minutes per side. Remove to a plate to cool to room temperature
- Roughly chop the chicken and place in medium bowl
Make Salad & Assemble Dish
- Add all salad ingredients to the chicken except the lettuce and mix gently to combine
- Spoon a few tablespoons of the chicken mixture into the center of each of the leaves and place on a platter to serve