A vibrant and flavorful salad featuring crispy rice, fresh herbs, and honey soy grilled chicken, all tossed together with a zippy Nuac Cham dressing. This dish is gluten-free and dairy-free, perfect for a refreshing meal.
1: To make the chicken marinade, combine honey, tamari, garlic, ginger, and black pepper in a medium-sized bowl and whisk well.
2: Add chicken to a large tupperware and pour the marinade over the chicken, coating it thoroughly. Marinate for at least one hour up to 4 hours.
3: Preheat the oven to 400°F to make crispy rice.
4: Toss the cooked rice in avocado oil, tamari, and chili crisp, then spread it on a parchment-lined baking sheet.
5: Bake for 40-45 minutes until crispy, tossing it once midway through.
6: Grill the marinated chicken over medium-high heat until the internal temperature reaches 165°F, about 4-5 minutes per side. Allow meat to rest for 15 minutes before slicing.
7: For the Nuac Cham dressing, combine warm water and coconut sugar in a bowl and stir until dissolved. Add lime juice, vinegar, fish sauce, chilies, and garlic, mixing well.
8: To prepare the salad, add chicken, crispy rice, cabbage, and herbs to a large serving bowl. Pour the desired amount of dressing over the salad and toss well.
9: Top with more fresh herbs and roasted peanuts before serving.
