Spicythaichickenricesalad Recipes

THAI CHICKEN RICE SALAD

Thai Chicken Rice Salad image

A fresh-tasting rice salad with plenty of herbs. It's not hot or spicy, but it's bursting with flavour. The salad will keep for a day in the fridge.

Provided by English_Rose

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon peanut oil or 1 tablespoon vegetable oil
2 stalks lemongrass
2 small red Thai red chili peppers, de-seeded and chopped
4 scallions, trimmed and sliced
1 1/4 lbs cooked jasmine rice (cook 7oz rice to get this amount)
1 lb cooked chicken, shredded
1 ounce fresh mint leaves, roughly chopped
1 ounce fresh cilantro leaves
4 fresh kaffir lime leaves, finely sliced (or preserved lime leaves from jar)
3 tablespoons lime juice
1 tablespoon superfine sugar
2 tablespoons fish sauce
1 tablespoon toasted sesame oil
1 ounce toasted salted cashews (optional)

Steps:

Prepare the lemongrass. Peel off the hard outer layers, trim the base, slice very finely then bash with a knife to bruise them and release the flavour and scent.
Heat a frying pan or wok over a fairly high heat. Add the oil, prepared lemongrass, chili and scallions, and cook for 2 minutes Set aside.
Put the rice, chicken, mint, cilantro, lime leaves and warm lemongrass mixture into a bowl and toss gently to mix.
Whisk together the lime juice, sugar, fish sauce and sesame oil. Pour over salad and mix gently.
Chill before serving, if preferred. Spoon salad into small bowls. Sprinkle with cashew nuts, if you like.

Nutrition Facts : Calories 282.6, Fat 9.9, SaturatedFat 2.1, Cholesterol 56.8, Sodium 531.2, Carbohydrate 25.6, Fiber 1.9, Sugar 3.4, Protein 21.9

SPICY THAI CHICKEN RICE SALAD

Spicy Thai Chicken Rice Salad image

This recipe originally came from the USA Rice Council's "Rice Cafe" website. I made some slight changes. It is perfect with BBQ pork ribs or shrimp kebabs! Makes a large bowl and is even better on Day 2 or 3!

Provided by LisaCooks

Categories Asian

Time 30m

Yield 8 cups, 10 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breasts
3 cups cooked long-grain rice
3 cups pre-cut coleslaw mix
1/4 cup chopped fresh cilantro leaves
1/2 cup coarsely chopped dry roasted peanuts
1 (7 ounce) bottle thai peanut sauce
1/4 cup vegetable oil
4 tablespoons soy sauce
4 tablespoons water

Steps:

Season chicken breasts with salt and pepper.
Grill, cool, and cut into bite size pieces.
In large bowl mix cooled rice, chicken, coleslaw mix, cilantro and peanuts.
In medium bowl whisk together Thai Peanut Sauce, vegetable oil, soy sauce and water.
Pour dressing over salad and toss.
Cover and refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 211.6, Fat 11.5, SaturatedFat 1.6, Cholesterol 13.7, Sodium 514.3, Carbohydrate 17.4, Fiber 1.6, Sugar 1.4, Protein 10.5

SPICY THAI CHICKEN SALAD

Spicy Thai Chicken Salad image

This salad uses a bagged Italian salad as its base. If you love those Thai flavors of cilantro, bell peppers etc., you'll love this one. (5 servings yield about 3 cups of salad each).

Provided by SharleneW

Categories Chicken

Time 10m

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

2 cups cooked chicken breasts, chopped (about 1 pound)
2 cups red bell peppers, strips
1 cup sliced celery
1 cup thinly sliced red onion
1 cup sliced cucumber
1/2 cup coarsely chopped fresh cilantro leaves
1 (7 ounce) package Italian salad mix
3 tablespoons fresh lemon juice
2 tablespoons fish sauce
1 tablespoon sesame seeds, toasted
1 teaspoon sugar
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1 1/2 tablespoons olive oil (optional)

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.

Nutrition Facts : Calories 165.4, Fat 5.5, SaturatedFat 1.4, Cholesterol 47, Sodium 615.5, Carbohydrate 10.8, Fiber 2.4, Sugar 6, Protein 18.6

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