Taste the Air-Chilled Difference®

Thai-Style Chicken Skewers With Kale & Avocado Salad

by , Chef, Departure Restaurant + Lounge, Portland, Oregon

Thai-Style Chicken Skewers With Kale & Avocado Salad

Makes 8 skewers

    • Chili-Lime Sauce
    • ¾ cup sugar
    • ½ cup honey
    • ½ cup lime juice
    • ¼ cup fish sauce
    • 2 small red chilis, stems removed
    • Kale & Avocado Salad
    • 1 bunch kale, stemmed and chopped
    • 2 avocados, diced large
    • ½ small red onion, sliced thin
    • 1 small bunch cilantro leaves
    • Chili-Lime Sauce (recipe above)
    • Salt, to taste
    • Olive oil, to taste
    • Chicken Skewers
    • 1½ pounds ground Smart Chicken
    • 3 tablespoons minced ginger
    • 3 tablespoons minced garlic
    • ¼ cup scallions, sliced thin
    • ½ tablespoon salt
    • 1 tablespoon chili-garlic sauce*
    • 1 tablespoon honey
    • ¼ cup Chili-Lime Sauce (recipe above)
    • ¼ cup chopped cilantro

    Chili-Lime Sauce

    Combine all ingredients in a blender and puree until smooth.

    Kale & Avocado Salad

    Dress kale with a little salt and a light dressing of Chili Lime Sauce. Toss with avocado and red onion. Season with a bit more salt. Finish with cilantro and a drizzle of olive oil.

    Chicken Skewers

    Preheat oven to 350°F.

    Combine first 7 ingredients and mix very well to break down meat and make tender and smooth. Add Chili-Lime Sauce and cilantro and mix well. Weigh meat mixture into 3-ounce portions, or divide into 8 portions. Shape each portion into a rectangle on a parchment-lined baking sheet. Stick a flat skewer into each patty and bake for 3 minutes. Let cool briefly. Brush a little oil on both sides of the chicken and carefully transfer to a hot grill. Grill both sides until cooked through and golden. Baste with some Chili-Lime Sauce during last moments on the grill. Serve with salad. Enjoy!

    Pairing: IPA, Viognier, or margaritas.

    *Chili-garlic sauce is available in the ethnic foods aisle of most grocery stores, or in Asian food markets.

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