Shredded Thai Chicken Salad Recipes

SHREDDED THAI CHICKEN SALAD

Steps:

• In large bowl, toss salad ingredients.
• In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated. Garnish with cilantro.

CHOPPED THAI-INSPIRED CHICKEN SALAD

Steps:

• Combine all of the dressing ingredients in a high-powered blender and blend until smooth and creamy.
• Add all of the salad ingredients to a large bowl. Drizzle your desired amount of the dressing over the salad. You will probably have a bit leftover and that's ok. Toss the salad until well combined and coated in the dressing. Enjoy!

CHOPPED THAI-INSPIRED CHICKEN SALAD

Steps:

• Put on some good music, pour a drink, and start choppin'!
• Pulse all ingredients in the food processor or blender. Adjust consistency with water.
• Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you're feeling wild. Serve chilled.

SHREDDED THAI CHICKEN SALAD

Steps:

• Combine all the salad ingredients in a large bowl.
• In a separate bowl, whisk together the salad dressing ingredients.
• Pour the salad dressing over the salad then toss well.
• Serve immediately.

THAI SHREDDED CHICKEN (LOW-CARB, PALEO, WHOLE30)

Steps:

• Add all ingredients to the slow cooker. Stir to mix well.
• Cook HIGH 2-4 hours or LOW 4-6.
• When done, shred the chicken & place back in the pot.
• Turn on the Instant Pot and select sauté. Once hot add oil to the pot.
• Add red onion and cook a few minutes until the onion is soft. Add the garlic and cook an additional minute. Turn off the Instant Pot.
• Pour in the coconut milk. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
• Stir in the remaining ingredients. Close lid and seal valve. Set high pressure and cook for 9 minutes. When done, quick release the pressure.
• When done, shred the chicken & place back in the pot.

SHREDDED THAI CHICKEN PASTA SALAD

Steps:

• Cook pasta as directed on box. Meanwhile in large bowl, stir together seasoning mix (from salad box), peanut butter, vinegar, soy sauce, oil, honey and Sriracha sauce with whisk or fork until blended.
• Drain pasta; rinse with cold water. Shake to drain well.
• Add drained pasta, chicken, broccoli and carrots to peanut butter mixture; toss to coat. Sprinkle with peanuts. Serve immediately, or cover and refrigerate until ready to serve.

THAI SHREDDED CHICKEN & RUNNER BEAN SALAD

Steps:

• Run a potato peeler down either side of the beans to remove any stringy bits. Cut into strips using a bean slicer, or on the diagonal into 2cm pieces. Cook the beans in simmering salted water for 4 mins or until tender but still bright green. Drain and put in a bowl with the chilli, shallots, lemongrass and ginger. Pull the chicken breasts into shreds using your fingers and add to the bowl.
• Make the dressing. Mix the coconut with the garlic, fish sauce, sugar, lime and chilli. Tear the mint and Thai basil over the chicken and toss everything together. Pile onto a plate and pour over the dressing. Serve with the lime to squeeze over and jasmine rice.

SHREDDED CHICKEN SALAD

Steps:

• Mix chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and pepper in a bowl until well combined. Place in the refrigerator to chill for at least 1 hour before serving.