Grilled Chicken Salad With Thai Lime Chile Vinaigrette Recipes

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GRILLED CHICKEN SALAD WITH THAI LIME-CHILE VINAIGRETTE



Grilled Chicken Salad with Thai Lime-Chile Vinaigrette image

Entertain at a moment's notice with this versatile and easy Grilled Chicken Salad with Thai Lime-Chile Vinaigrette. It's perfect for picnics and small gatherings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 19

3/4 cup rice-wine vinegar
1/4 cup fish sauce
2 tablespoons sambal paste
1 tablespoon soy sauce
1/2 teaspoon sesame oil
Juice of 4 large limes
1/4 cup plus 2 tablespoons vegetable oil, plus more for frying noodles
2 red finger chiles, thinly sliced crosswise
1/4 cup chopped fresh cilantro, plus 1 cup leaves
4 boneless, skinless chicken breast halves
Coarse salt and freshly ground pepper
2 ounces cellophane noodles
1/4 pound snow peas, trimmed and strings removed
1/2 large green or red cabbage, very thinly sliced
2 carrots, shredded
1 English cucumber, sliced 1/4 inch thick on the bias
1/2 cup chopped salted peanuts
1/2 cup shredded fresh basil leaves
1/2 cup shredded fresh mint leaves

Steps:

  • Preheat oven to 400 degrees.
  • In a medium bowl, mix together vinegar, fish sauce, sambal paste, soy sauce, sesame oil, and lime juice. Slowly whisk in 1/4 cup vegetable oil to emulsify. Stir in 1 slice red chile and 1/4 cup chopped cilantro; set vinaigrette aside.
  • Heat a grill pan over high heat. Rub chicken with 2 tablespoons oil and season with salt and pepper. Place chicken on grill pan and cook, turning once, about 2 minutes per side. Transfer chicken to a baking sheet; transfer to oven and bake until cooked through, about 10 minutes. Transfer to a cutting board and let cool.
  • Fill a medium saucepan with oil to a depth of 3 inches; heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Working in batches, add cellophane noodles to hot oil and cook until puffed, about 30 seconds. Transfer to a paper-towel lined plate to cool.
  • Bring a medium pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add snow peas to boiling water and cook until tender-crisp, about 2 minutes. Drain and transfer to ice-water bath until cooled. Drain and thinly slice on the bias.
  • Arrange cabbage, carrots, cucumbers, noodles, and snow peas on a large platter. Slice cooled chicken and arrange over salad. Garnish with peanuts, basil, mint, and remaining slices of chile. Serve with vinaigrette.

CHILI LIME CHICKEN WITH THAI SALAD RECIPE



Chili Lime Chicken With Thai Salad Recipe image

Number Of Ingredients 22

4 chicken breasts, boneless, skinless
1 to 2 Thai chilis, minced
2 tbsp. fresh cilantro, finely chopped
4 garlic cloves, minced
1 tbsp. ginger, minced
1/2 cup fresh lime juice
2 tsp. lime zest
1/4 cup olive oil
1 tbsp. raw honey (optional)
Sea salt and freshly ground black pepper
2 cups mixed greens
1 bell pepper, cut into strips
1 carrot, peeled and shredded
1 small cucumber, halved and sliced
1/4 cup slivered almonds
3 tbsp. fresh lime juice
3 tbsp. extra virgin olive oil
1 tsp. coconut aminos
1 garlic clove, minced
1 tsp. ground ginger
1 tbsp. raw honey (optional)
Sea salt and freshly ground black pepper

Steps:

  • In a bowl mix the Thai chili, cilantro, garlic, ginger, lime juice, lime zest, and olive oil; season to taste with salt and pepper. Whisk until well combined, then add chicken, making sure it is well coated. Marinate in the refrigerator for 2 to 8 hours. Preheat grill to medium-high. Grill chicken 6 to 8 minutes per side, depending on thickness, let it rest 4 to 5 minutes. In a bowl, whisk all ingredients for the dressing until well combined. In a salad bowl, combine all the ingredients for the salad and drizzle the dressing on top. Serve the salad with the grilled chicken breasts.

CHICKEN SALAD WITH PEANUT-LIME VINAIGRETTE



Chicken Salad with Peanut-Lime Vinaigrette image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 pound cooked chicken (from rotisserie chicken, leftover roast chicken, or from the deli section of the supermarket), cubed
1 cup diced fresh tomatoes
1/2 cup diced celery
1/4 cup diced red onion
1/2 cup Thai Peanut Sauce, recipe follows
1/4 cup light mayonnaise
2 tablespoons fresh lime juice
Salt and freshly ground black pepper
6 cups shredded lettuce
1/4 cup chopped dry-roasted peanuts
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce

Steps:

  • In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.)
  • Place the lettuce on 4 individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving.
  • In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
  • The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
  • Yield: approximately 3 1/2 cups

Nutrition Facts : Calories 326 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 102 milligrams, Sodium 427 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 39 grams, Sugar 3 grams

GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE



Grilled Chicken and Jicama Salad With Cilantro-Lime Vinaigrette image

Published for ZWT III - this is a FANTASTIC authentic mexican recipe which is exploding with fresh flavours!

Provided by Um Safia

Categories     Chicken

Time 35m

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 14

1/4 cup freshly squeezed lime juice
1/3 cup chopped fresh cilantro leaves
1/2 teaspoon ground cumin
cayenne pepper
1/2 cup olive oil (or mixture of both) or 1/2 cup canola oil (or mixture of both)
salt
1 1/2 lbs boneless skinless chicken breast halves
1 large head romaine lettuce, torn into bite-size pieces
1 small jicama, cut into thin sticks (about 12 oz.)
1 bunch radish, sliced into half-moons
1/4 small red onion, very thinly sliced
1 large avocado, diced
1 large mango, diced
1/4 cup hulled hulled roasted salted pepitas

Steps:

  • Preheat ridged grill pan.
  • For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
  • In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
  • In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
  • Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
  • Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.

Nutrition Facts : Calories 679.1, Fat 42.7, SaturatedFat 6.5, Cholesterol 98.7, Sodium 139.4, Carbohydrate 32.6, Fiber 13.6, Sugar 13.8, Protein 45.8

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