Pan-Fried Chicken Thighs with Thai-Inspired Kale, Carrot & Peanut Salad

Crispy pan-fried chicken thighs served with a Thai-inspired kale, carrot and scallion salad tossed in a lime-peanut dressing with soy, honey, sesame oil and chili.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry the fresh produce.

Step 2

Preheat a skillet over medium-high heat.

Step 3

While the skillet heats up, pat the chicken thighs dry with paper towels and place on a plate; season generously with salt and pepper on both sides.

Step 4

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Step 5

Carefully place the chicken thighs in the skillet; sear on both sides until golden brown, 2 to 3 minutes per side. Then, reduce the heat to medium and continue to cook until they are cooked through, 3 to 5 minutes total. Once done, transfer to a plate and cover with foil to keep warm.

Step 6

Cut out and discard the kale stems; halve the leaves lengthwise, then chop crosswise into 6-mm-thick strips. Transfer to a large salad bowl.

Step 7

Peel the carrot, then trim off the ends; discard the peels and trimmings. Using a box grater, coarsely grate the carrot. Add to the salad bowl.

Step 8

Trim off and discard the ends of the green onions; cut the onions crosswise into 6-mm pieces at an angle. Add to the salad bowl.

Step 9

Juice the lime and transfer to a small bowl.

Step 10

To the lime juice, add peanut butter, water, soy sauce, honey, sesame oil, and crushed red pepper; whisk together.

Step 11

Pour the dressing over the salad and toss to coat.

Step 12

To serve, divide the chicken thighs and salad between plates; sprinkle the salad with sesame seeds. Enjoy!