Thai Chicken Broccoli Salad Recipes

BROCCOLI CHICKEN SALAD

Broccoli Chicken Salad image

A sweet and creamy dressing coats this hearty chicken-and-veggie salad shared by Susan Blades of Grand Prairie, Texas.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups cubed cooked chicken breast
1-1/2 cups fresh broccoli florets
1/4 cup chopped red onion
2 tablespoons salted sunflower kernels
2 tablespoons golden raisins
2 bacon strips, cooked and crumbled
1/3 cup mayonnaise
1 tablespoon sugar
1 tablespoon red wine vinegar

Steps:

In a bowl, combine the first six ingredients. Combine the mayonnaise, sugar and vinegar; add to chicken mixture and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 551mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 36g protein.

THAI STYLE BROCCOLI SALAD

Thai Style Broccoli Salad image

This is a fast, easy side dish thats colorful and very tasty! You can always adjust the heat factor or even add sliced cooked steak or chicken for a whole meal dish.

Provided by Diana Adcock

Categories Onions

Time 14m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup chunky peanut butter
2 tablespoons sugar
1 1/2 tablespoons hot water
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 1/2 teaspoons sesame oil
1/2 teaspoon red pepper flakes
2 tablespoons canola oil
3 cups fresh broccoli florets
1/2 cup juliened red bell pepper
1/2 cup thinly sliced onion, wedges
1 clove garlic, minced
1/4 cup chopped peanuts

Steps:

In a small bowl combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes.
Whisk until well blended and set aside.
Heat vegetable oil over medium high heat in a large skillet or wok.
Add the broccoli, bell pepper, onions, and garlic.
Stir fry for 4 minutes or until vegetables are JUST tender crisp.
Remove from heat and stir in the peanut butter mixture.
Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temp.

THAI BROCCOLI SALAD

Thai Broccoli Salad image

Cilantro and mint add a refreshing kick to this zesty broccoli salad. Nam pla, a Thai cooking staple, lends richness.

Provided by ngibsonn

Categories Vegetable

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 teaspoon lime zest, finely chopped
3 limes or 1 lemon, juiced
1/4 cup miso
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
2 tablespoons nam pla (fish sauce) or 2 tablespoons soy sauce
3 cloves garlic, pressed
2 tablespoons date sugar or 2 tablespoons brown sugar
2 coarsely chopped serranos or 1 dried red Thai chile, chopped (for milder flavor, remove ribs and seeds)
4 cups broccoli florets, lightly blanched and coarsely chopped
1 cup shredded green cabbage
1/2 cup mung bean sprouts
1/3 cup chopped fresh cilantro
2 tablespoons chopped of fresh mint
1/3 cup toasted crushed peanuts or 3 tablespoons sesame seeds
1/4 cup diced roasted red bell pepper

Steps:

Combine first nine ingredients and toss well with broccoli, cabbage, bean sprouts, cilantro and mint.
Allow salad to marinate in refrigerator 1 to 2 hours.
Before serving, top with peanuts, sesame seeds or bell peppers.

Nutrition Facts : Calories 187.8, Fat 10.9, SaturatedFat 1.6, Sodium 1351, Carbohydrate 19.5, Fiber 4.6, Sugar 4.4, Protein 9.1

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