A vibrant and refreshing salad combining Thai-inspired flavors with tropical fruits, perfect for a light meal or appetizer.
Combine the lime juice, brown sugar, fish sauce, chili sauce, ginger, and garlic in a jar and shake well to mix.
Shaking the dressing in a jar ensures it emulsifies properly for a smooth texture.
Marinate the chicken with half of the prepared dressing for at least 15 minutes.
Marinating the chicken enhances its flavor and keeps it moist during cooking.
Grill the chicken until fully cooked, then let it cool and cut into bite-sized pieces.
Letting the chicken rest after grilling helps retain its juices.
Peel, seed, and dice the papaya, and cut the bell pepper and cucumber into cubes.
Cut the fruits and vegetables into uniform sizes for a visually appealing salad.
Toast the pine nuts in a dry pan over medium heat until golden brown.
Stir the pine nuts frequently to prevent burning.
Combine the mixed greens, papaya, bell pepper, cucumber, and avocado in a bowl. Toss with the remaining dressing.
Add the dressing gradually to avoid overdressing the salad.
Arrange the salad on plates, top with grilled chicken pieces, and sprinkle with toasted pine nuts before serving.
Serve immediately to enjoy the fresh and vibrant flavors.
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