Thai Chicken Salad

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.

	this recipe	typical
fat	12%	6%
acid	19%	1%
sweetener	4%	0%
salt	1%	0%
aromatics	1%	4%

Where it stands out

• #3 of 109 for creaminess
• #5 of 109 for sweetness perceived
• #5 of 109 for tang

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

64 g	1/4 cup creamy peanut butter ((see note 1))
45 g	3 tablespoons rice vinegar ((see note 2))
32 g	2 tablespoons soy sauce
42 g	2 tablespoons honey
31 g	2 tablespoons lime juice
6 g	1 tablespoon minced fresh ginger
4 g	1 teaspoon sesame oil
6 g	2 cloves garlic (minced)
	1/4 teaspoon red chili flakes
	Salt and freshly ground black pepper
122 g	1/2 cup lemon juice
54 g	1/4 cup olive oil (plus more for oiling the grill)
6 g	1 teaspoon kosher salt
1 g	1/2 teaspoon freshly ground black pepper
2 g	1 teaspoon fresh thyme leaves
907 g	2 pounds boneless, skinless chicken breasts ((see note 3))
	1 head butter lettuce (cut or torn into 1-inch pieces (see note 4))
120 g	1 red bell pepper (stemmed, seeded, and cut into strips, about 1 cup)
25 g	1/4 cup fresh cilantro leaves
	1/4 cup fresh mint leaves
36 g	1/4 cup chopped peanuts
	2 thai bird chiles (sliced, optional (see note 5))

Method: 7 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.