Articles & Recipes

Grilled Thai Chicken Salad with Spicy Mint Dressing

March 18, 2019

Grilled chicken salad has long been a favorite dish for ladies who "lunch." It's substantial enough to fill you up but light enough to make you comfortable eating it in front of the girls. The trouble is, most of those salads tend to be boring. Our Thai-inspired version is anything but...

Ingredients Makes 4 servings

1⁄2 cup freshly squeezed lime juice 125 mL
2 tbsp Thai fish sauce or soy sauce 60 mL
3 tbsp light brown sugar 45 mL
1 to 2 serrano chile peppers, seeded and minced 1 to 2
1⁄3 cup thinly sliced fresh mint leaves 75 mL
1⁄4 tsp salt 1 mL
11⁄2 lbs chicken tenders 750 g
6 cups romaine lettuce, torn into bite-size pieces 1.5 L
16 cherry tomatoes, quartered 16
1⁄2 medium red onion, sliced thinly 1⁄2


  • Preheat greased barbecue grill to medium-high or preheat broiler
  1. In a medium bowl, whisk together lime juice, fish sauce, brown sugar, chile to taste, mint and salt. Toss chicken tenders in 2 tbsp (30 mL) of the dressing.
  2. Grill or broil chicken tenders for 5 to 8 minutes per side or until nicely browned and no longer pink inside.
  3. Divide lettuce among 4 serving plates. Sprinkle top with cherry tomatoes and red onion slices. Drizzle with some of the remaining dressing and top with grilled chicken.
Hot Chile Peppers. Today's jalapeños just aren't what they used to be. Their degree of heat is so variable that you never know what you're getting. You could buy a dozen and only get two or three that have any heat at all. That's why we tend to stay away from jalapeños and veer toward predictable serranos. Hands-on time: 30 minutes Start to finish: 30 minutes
The dressing can be made up to 2 days ahead and kept covered and refrigerated.


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