Warmthaichickensalad Recipes

THAI CHICKEN SALAD

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.

THAI STYLE WARM CHICKEN SALAD WITH CHILLI, MINT & LIME

Steps:

• Heat the grill; Brush the chicken with vegetable oil and grill until cooked through; Let it rest for five minutes and then slice thinly.
• For the dressing, whisk the lime juice, fish sauce, sesame oil, and sugar until the sugar dissolves; Add the sliced shallots, chilli and spring onions and toss together.
• Tear the mint and coriander leaves and lightly toss with the chicken, salt and pepper.
• At the last minute, add the dressing to the chicken and toss lightly; Arrange it on plates, scatter with peanuts and serve with lime wedges.

THAI CHICKEN SALAD

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.

SPICY THAI CHICKEN SALAD

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.

THAI CHICKEN SALAD WITH CABBAGE

Steps:

• Mix vinegar, oil, peanut sauce and sugar together to make dressing.
• In a large bowl toss cabbage, carrots, chicken, cilantro and sesame seeds together.
• Stir in dressing, and black pepper just before serving.
• Note: We liked everything chopped very fine.

THAI CHICKEN SALAD

Steps:

• Make dressing and add the chicken~ toss to coat.
• In large bowl mix the lettuce and cabbage.
• Add chicken/dressing mixture the avacado and gently toss.
• Top with sliced green onion and cilantro.

WARM THAI CHICKEN SALAD

Steps:

• Heat oil in skillet or wok over med-high heat.
• Cook garlic and chile in oil around 30 secs, stirring frequently.
• Stir in chicken.
• Cook stirring occasionally, until chicken is no longer pink in center.
• Add bell pepper, cucumber and onions; toss with chicken mixture.
• Stir in remaining ingredients except salad greens.
• Heat to boiling, stirring constantly; boil and stir 30 secs.
• Remove from heat.
• Divide lettuce among 4 dinner plates.
• Spoon chicken mixture over lettuce, using slotted spoon.
• Drizzle liquid from skillet over chicken and lettuce.
• Garnish with dry-roasted peanuts and lime slices if desired.