Grilled Chicken with Lime and Salad

This one is from “a change of appetite” by Diana Henry – the best part is there are plenty of leftovers for lunch during the week.

12 boneless chicken thighs
Zest and juice of 6 limes
1 TBSP red chili flakes
3 TBSP soy sauce
1/2 TBSP fish sauce
6 cloves garlic, minced
2 TBSP dried mint
2 TBSP rice vinegar
1 TBSP super fine sugar
1/2 TBSP fish sauce
Juice of 1 lime
2 tsp ginger syrup
2 TBSP peanut oil
10 radishes, sliced thin
1/4 cabbages, sliced thin
1 carrot, shredded
1/2 c cilantro, torn
1/4 c mint, torn
2 1/2 c arugula

Cut chicken into smaller pieces. Combine marinade ingredient in a shallow bowl or zip lock bag, add chicken and marinade over night.

When ready, heat grill on high and cook chicken for 3 minutes per side, till cooked through.

Confine dressing in a small jar, shake to combine.

Toss salad ingredients together. Dress what you will eat and serve with chicken.

Serves 6.

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