Thai Basil Chicken Salad with Lime Dressing

Steps

1. 1

   Preheat grill and season chickenOven 400°F / 205°C

   • Start preheating your grill to medium-high heat (about 400°F/200°C); this will take about 10 minutes.
   • While the grill is preheating, pat the chicken breasts completely dry with paper towels.
   • Using a meat mallet, pound each breast (placed between two sheets of plastic wrap to prevent splatter) to an even 1/2-inch thickness.
   • Season both sides generously with kosher salt and freshly ground black pepper.
   • Rub the minced garlic evenly over both sides of each breast.
   • Brush lightly with olive oil, coating all surfaces.
   • By the time you finish seasoning, your grill should be ready.

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   Tip: Pounding the chicken to even thickness is crucial—it ensures the thickest and thinnest parts finish cooking at the same time, preventing dry edges.

2. 2

   Mix lime-fish sauce dressing

   • In a small bowl, whisk together the fresh lime juice, fish sauce, and brown sugar until the sugar dissolves completely.
   • Add the minced garlic and stir well to combine.
   • Taste the dressing and adjust the flavor: if it's too salty, add a splash more lime juice; if too tart, whisk in a tiny pinch more brown sugar.
   • The ideal balance is salty, sour, and slightly sweet—all three flavors should be equally present.
   • Set aside.

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   Ready when: Dressing is well blended and flavors are balanced

   Tip: Fish sauce has a pungent aroma in the bottle, but it mellows and becomes delicious once mixed with lime juice and brown sugar. Trust the process.

3. 3

   Prep all vegetables and herbs

   • Wash the mixed greens thoroughly and dry them well using a salad spinner or clean kitchen towel; any excess water will dilute the dressing.
   • Halve the cherry tomatoes and transfer to a bowl.
   • Thinly slice the red onion and set aside.
   • Carefully remove the seeds from the red chilies and thinly slice them; wear kitchen gloves if you're sensitive to chili heat.
   • Separate the Thai basil leaves from their stems and roughly chop the cilantro leaves.
   • Arrange all prepped ingredients in separate piles or bowls so you're organized and ready to assemble.

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   Tip: Seeding the chilies removes most of the heat while keeping their fruity flavor. Leave some or all of the seeds in if you prefer a spicier salad.

4. 4

   Grill the chicken breastsOven 400°F / 205°C

   • Oil the grill grates with a paper towel dipped in oil to prevent sticking.
   • Once the grill reaches 400°F (200°C), carefully place the seasoned chicken breasts on the grate.
   • Do not move them for the first 5–6 minutes; let them develop a deep golden-brown sear on the first side.
   • Flip each breast using tongs and cook the other side for another 5–6 minutes.
   • The chicken is done when an instant-read thermometer inserted into the thickest part without touching bone reads 165°F (74°C).
   • The meat should feel firm when pressed and the juices should run clear.

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   Ready when: Internal temperature reads 165°F (74°C); meat is firm and opaque throughout

   Tip: Resist the urge to move or flip the chicken constantly; letting it sit undisturbed creates a flavorful golden crust and prevents it from sticking.

5. 5

   Rest and slice the chicken

   • Transfer the cooked chicken to a cutting board and let it rest for 5 minutes without cutting into it.
   • This resting period allows the juices to redistribute throughout the meat, keeping it tender and moist.
   • After resting, slice the breasts into 1/2-inch-thick strips or cut into bite-sized cubes, depending on your preference.

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   Tip: Don't skip the resting step—it's the difference between juicy, tender chicken and dry, tough chicken.

6. 6

   Toss salad and serve

   • Place the washed and dried mixed greens in a large bowl.
   • Pour the prepared lime-fish sauce dressing over the greens and toss gently until the leaves are lightly and evenly coated.
   • Divide the dressed greens among four plates or arrange on a serving platter.
   • Top each portion with a quarter of the grilled chicken slices, halved cherry tomatoes, sliced red chilies, sliced red onion, fresh Thai basil leaves, and chopped cilantro.
   • Serve immediately while the chicken is still warm and the greens are crisp.

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   Tip: Assemble the salad just before serving so the greens stay crisp and don't wilt from sitting with the dressing.