Spicy Thai Chicken Salad Recipes

THAI CHICKEN SALAD

Steps:

• Take the chicken out of the fridge 30 minutes before cooking.
• Boil water in a saucepan. Add chicken, put the lid on, let the water come back up to a simmer, then remove from stove. Set aside for 20 minutes (even up to 45 min is fine). (Note 4)
• Remove chicken from water and shred, then cool.
• Place ingredients in a jar. Shake well. Taste and adjust as required. It should be a balance of tangy / sweet / salty / hint of spice. (Note 5)
• Place Salad ingredients in a large bowl. Drizzle over most of the Dressing, toss. Serve immediately, drizzled with remaining Dressing.

SPICY THAI CHICKEN SALAD WITH CHILI LIME DRESSING

Steps:

• Combine rice vinegar, lime zest and juice, shallot, chili pepper and garlic in a small bowl. Let this sit for 10 - 15 minutes, then add remaining ingredients and give it a whisk. Let the dressing sit for an additional 10 - 15 minutes. Set aside until ready to use.
• Shred the cabbage and carrots in the food processor, or grate carrots on box grater and thinly slice cabbage. Add to large mixing bowl.
• Add shredded chicken, peanuts, scallions, snow peas, herbs, salt and pepper. Toss to combine.
• Pour dressing over and mix thoroughly to coat. Serve immediately.

SPICY THAI CHICKEN SALAD

Steps:

• Prepare salad by combine salad ingredients in a bowl.
• To prepare dressing, combine lemon juice and remaining dressing ingredients, stirring with a whisk.
• Drizzle the dressing over salad and toss well.

LARB GAI - SPICY THAI CHICKEN SALAD

Steps:

• Heat nonstick skillet over medium heat, no oil necessary.
• Add chicken, stir until cooked through.
• Remove from heat, drain excess liquid.
• Add fish sauce and lime juice.
• Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
• Adjust seasoning to taste.
• Serve immediately over lettuce leaves or thinly sliced cabbage.
• Garnish with cilantro sprigs.