Thai Shredded Chicken And Strawberry Salad Recipes
THAI CHICKEN SALAD
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
Time 35m
Number Of Ingredients 15
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 AND NECTARINE SALAD
Can't decide between chicken, pasta, or salad for dinner? Combine all three in one easy package with this Thai chicken recipe that's plated with hoisin-dressed angel hair noodles and a fresh bok choy and nectarine salad.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 15
Steps:
- Cook chicken in a small amount of boiling water in a large skillet, covered, for 12 to 15 minutes or until no longer pink. Drain; cool slightly and cut into cubes.
- Meanwhile, cook pasta according to package directions; drain.
- Meanwhile, for the Hoisin Dressing, combine chicken broth, soy sauce, hoisin sauce, sugar; salad oil, toasted sesame oil, garlic, gingerrot, crushed red pepper; and ground black pepper in a screw-top jar. Cover and shake well.
- Toss pasta with 3 tablespoons of the Hoisin Dressing in a bowl. Place pasta on four serving plates. Top with chicken, fruit, bok choy, and green onion. Drizzle with remaining dressing. Makes 4 servings.
Nutrition Facts : Calories 359 kcal, Carbohydrate 46 g, Cholesterol 45 mg, Protein 23 g, SaturatedFat 2 g, Sodium 644 mg, Fat 9 g, UnsaturatedFat 0 g
THAI SHREDDED CHICKEN AND STRAWBERRY SALAD
Number Of Ingredients 11
Steps:
- Heat 4 qts. water to boiling in a 5- to 6-qt. pan. Add chicken, cover, and remove from heat. Let stand until chicken is no longer pink in center, 20 to 30 minutes. Transfer chicken to a plate and let cool.
- Preheat oven to 350°. Toast coconut in a pan until light golden, 4 minutes. Let cool.
- Combine lime juice, sugar, fish sauce, chiles, and oil in a large bowl. Tear chicken into bite-size shreds; toss with dressing. Just before serving, gently mix in herbs and berries. Pile on plates and top with coconut.
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- Heat 4 qts. water to boiling in a 5- to 6-qt. pan. Add chicken, cover, and remove from heat. Let stand until chicken is no longer pink in center, 20 to 30 minutes. Transfer chicken to a plate and let cool.
- Combine lime juice, sugar, fish sauce, chiles, and oil in a large bowl. Tear chicken into bite-size shreds; toss with dressing. Just before serving, gently mix in herbs and berries. Pile on plates and top with coconut.
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- In a small bowl, whisk together fish sauce, lime juice, rice vinegar, honey and sesame oil until combined.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, toasted sesame oil, brown sugar, chili paste and water, until smooth and creamy.
- Place chicken into baking dish and pour marinade over top. Let marinate in refrigerator for 30-60 minutes, or up to overnight.
- Preheat cast iron grill pan to medium-high for 5 minutes. Brush pan with oil. Using tongs, place chicken thighs onto grill pan. Cover with lid and let cook until undersides develop dark grill marks, about 5-6 minutes. Using tongs, flip chicken over and cook until reaches internal temperature of 165 degrees, about 5-6 minutes. Let chicken rest in pan for 5 minutes.
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- Whisk together rice vinegar, lime zest, fish sauce, ginger, Thai chili garlic sauce and honey in small bowl. Reserve ⅓ cup (75 mL) mixture (cover and keep chilled if marinating chicken overnight). Pour remaining marinade into large zip-top bag. Add chicken and turn to coat. Seal bag and marinate in refrigerator 30 min., or up to 8 hr.
- Remove chicken from bag (discard marinade). Place chicken on grill preheated to medium-high. Grill 5 to 6 min. per side, or until instant-read thermometer registers 165˚F (74˚C) in thickest part of thigh. Remove from grill; let rest 5 min. Use two forks or hands to shred chicken into large bowl. Stir in spinach, mango and cilantro. Set aside.
- Bring reserved ⅓ cup (75 mL) marinade to a boil in small saucepan over medium-high heat. Simmer until slightly thickened, about 1 min. Cool until warm. Pour over shredded chicken mixture; toss to combine.
- Toast buns on grill. Tuck chicken mixture, tomato and cilantro garnish into buns. Serve with lime wedges.
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Cuisine Thai-AmericanTotal Time 25 minsCategory SaladCalories 415 per serving
- Heat cast iron skillet or grill pan over medium heat. Once pan is hot, add about 1/2 tablespoon of oil. Trim any extra fat off chicken breast. Season chicken with salt & pepper; cook on one side for 3-4 minutes before flipping to other side and cooking through. Cook until middle is no longer pink or internal temperature is 165ºF. Place on cutting board and slice chicken.
- In large bowl add all ingredients for salad, except avocado and wontons. Toss with tongs to mix salad together well.
- add all ingredients into small blender or food processor. Process until smooth – add milk or water 1 TBS at a time if thinner consistency is desired.
- Portion out salad for desired servings and sliced avocado and wontons if using. Top with grilled chicken and drizzle with Thai peanut dressing. Enjoy!
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- Cook the chicken: If the chicken breasts are thick, slice them in half lengthwise. Then, add the chicken breasts and the chicken broth to a medium saucepan, and bring to a boil. Cover with the lid, reduce to a simmer, and cook until internal temperature reaches 165 degrees F, about 15-18 minutes, depending on how thick the chicken breasts are. Transfer the chicken to a plate (leave the broth behind) and let it rest for 10 minutes. Then, shred the chicken. Set aside.
- Make the sweet chili dressing: Combine all the dressing ingredients in a mason jar or a container with a lid. Cover and shake until well-combined. Taste and adjust ingredient proportions if needed. I like my dressing on the less tangy so I go easy on the vinegar, so definitely adjust to taste. Set aside.
- Assemble the salad: Add all the salad ingredients and shredded cooked chicken to a large bowl. Gradually add the prepared dressing (the amount you want) and toss to combine. Enjoy!
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