Thai Chicken Salad 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

THAI CHICKEN SALAD



Thai Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 1h13m

Yield 6 servings

Number Of Ingredients 15

2 pounds boneless chicken breast
3 cups water
1 tablespoon kosher salt
2 stalks lemongrass, minced
1 tablespoon minced garlic
2 teaspoons Thai chili powder
3 tablespoons canola oil
4 stalks celery, finely chopped
2 red onions, finely chopped
2 tablespoons coarsely chopped fresh mint
1 tablespoon coarsely chopped Thai basil leaves or regular fresh basil
1 tablespoon coarsely chopped cilantro leaves
1 teaspoon honey
2 tablespoons lime juice
1 head romaine lettuce, washed and chopped* see note

Steps:

  • Place chicken breast into a 2 quart saucepan with water (the water should cover the chicken breasts), the kosher salt and half of the lemongrass. Bring to a boil and lower to a simmer for 20 minutes. Remove chicken and cool completely. When cooled chop into 1/2 inch cubes and reserve in refrigerator.
  • Saute garlic, remaining lemongrass and chili powder in oil for 3 minutes. Remove from heat and cool completely. Next, toss together the celery, onions, mint, basil and cilantro. Combine chicken with sauteed garlic mixture and the salad components, Add salt, lime juice and honey to taste and place on the lettuce to serve.

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