Chicken Adobo Salad

This is a terrific chicken marinade (based on this, though I didn’t make the sauce) that would work great on plain grilled chicken, too. We used it in an Asian-inspired chicken salad.

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For the chicken:

1 package boneless chicken thighs (about 5 thighs)

1 lime

salt

For the marinade:

1 cup soy sauce

1 cup white vinegar

1/2 cup brown sugar

4 cloves garlic

a few shakes red pepper flakes

2 bay leaves

For the salad:

About 3 cups romaine

About 1 cup arugula

1 yellow pepper, sliced

3 radishes, sliced

4 pieces leftover grilled asparagus (we just had this laying around), chopped

1/2 cucumber, sliced

large handful peanuts

For the dressing:

olive oil

sesame oil

rice vinegar (about 2:1 oil to vinegar ratio)

juice of half a lime

1 spoonful brown sugar

a few drops fish sauce

pinch ginger

sprinkle red pepper flakes

a few shakes of black sesame seeds

Mix together marinade ingredients. Pour over chicken. Refrigerate for several hours.

Preheat grill. Season chicken with salt and squeeze half a lime on top. Cook about 5-6 six minutes per side, or until done

While chicken is cooking, whisk together dressing and prep salad ingredients.

Toss veggies and lettuce with dressing. Top with chicken and peanuts.

Makes about three salads.

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