Spicythaichickenricesalad Recipes

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THAI CHICKEN SALAD



Thai Chicken Salad image

Recipe VIDEO above. A chicken salad with a fantastic Thai chilli lime dressing with a great tangy-sweet-salty-spicy balance that South East Asian food is known for. Using Chilli Garlic Sauce is a great way to thicken dressing as well as adding more layers of flavour. Serves 2 as a main, 4 as a side.

Provided by Nagi

Categories     Main     Salad

Time 35m

Number Of Ingredients 15

180 - 220 g / 6 -7oz chicken breast
150 g / 5 oz mixed lettuce leaves ((or other of choice))
1 cup cherry or grape tomatoes (, halved)
1 small cucumber (, sliced)
1/4 red onion (, finely sliced)
1/2 large red chilli (, deseeded and very finely sliced (Note 1))
1/2 cup roasted cashews (, unsalted preferred)
1/4 cup coriander / cilantro leaves
1 tbsp finely chopped coriander/cilantro stems ((see video))
1 1/2 tsp Chilli Garlic Sauce ((Note 2))
1 small garlic (, minced)
1 1/2 tbsp fresh lime juice (or rice vinegar)
2 tsp fish sauce ((Note 3))
1 tbsp canola oil ((or vegetable, grapeseed or other neutral oil))
1 1/2 tsp sugar ((any, I use white))

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.

Nutrition Facts : ServingSize 385 g, Calories 465 kcal

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

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

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

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

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

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