Spring Roll-Inspired Grilled Chicken Salad

thedefineddish.com

Elizabeth C

subheading: FOR THE MARINADE + DRESSING:

¼ cup avocado oil

½ cup coconut aminos

2 tbsp rice vinegar

2 tsp fish sauce

2 tbsp coconut sugar

3 cloves garlic minced

1 tbsp red curry paste

⅓ cup unsweetened full fat coconut milk

1 tsp lime zest

2 tbsp creamy peanut butter

subheading: FOR THE CHICKEN:

2 lb boneless skinless chicken thighs

½ tsp Kosher salt

subheading: FOR THE SALAD:

2 cups thinly sliced romaine lettuce

2 Persian or mini cucumbers halved and thinly sliced

1 cup matchstick carrots

3 green onions thinly sliced on the diagonal

¾ cup loosely chopped mint more for serving

¾ cup loosely chopped cilantro more for serving

¾ cup loosely chopped Thai basil leaves more for serving

6 oz vermicelli rice noodles

½ cup roughly chopped peanuts

Thinly sliced jalapeño optional for serving

Lime wedges for serving

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