Cheats Thai Dressing For Chicken Salad Recipes

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

Time 35m

Number Of Ingredients 15

Ingredients

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 SALAD WITH CHILI LIME DRESSING

Spicy Thai Chicken Salad with Chili Lime Dressing image

Spicy Thai chicken salad with cilantro chili lime dressing is fresh and delicious. It's the perfect light and refreshing lunch or dinner, and it's great for meal prepping.

Provided by Cheryl Bennett

Categories Salads

Time 22m

Number Of Ingredients 18

Ingredients

3 tbsp. rice vinegar
zest and juice of 2 limes
1/2 shallot, finely sliced
1 clove garlic, minced
1 1/2 tbsp. sugar
1 small red Thai chili (green if you can't find red), minced
4 tbsp. neutral oil (vegetable, grapeseed, canola)
salt & freshly ground black pepper to taste
1 small head green or Napa cabbage
3 medium carrots
10 ounces cooked chicken breasts, shredded or finely sliced (2 small)
1/2 cup salted peanuts, roughly chopped
1 bunch scallions (green onion), sliced on bias
1 cup snow peas, thinly sliced on bias
1 tbsp. cilantro, chopped
2 tbsp. Thai basil, chopped (sub regular basil if you can't find, or omit)
2 tbsp. mint, chopped
salt & pepper to taste

Steps:

Combine rice vinegar, lime zest and juice, shallot, chili pepper and garlic in a small bowl. Let this sit for 10 - 15 minutes, then add remaining ingredients and give it a whisk. Let the dressing sit for an additional 10 - 15 minutes. Set aside until ready to use.
Shred the cabbage and carrots in the food processor, or grate carrots on box grater and thinly slice cabbage. Add to large mixing bowl.
Add shredded chicken, peanuts, scallions, snow peas, herbs, salt and pepper. Toss to combine.
Pour dressing over and mix thoroughly to coat. Serve immediately.

Nutrition Facts : Calories 239 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 14 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 171 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CHICKEN SALAD WITH THAI-FLAVORED DRESSING

Chicken Salad With Thai-Flavored Dressing image

With rotisserie chickens so readily available, it's easy to buy a pre-roasted bird and pull the meat off the bones for use in recipes that would otherwise likely be too complicated for a weeknight meal. A little shredding and chopping is all it takes to serve up this delicious Thai-flavored chicken salad.

Provided by USA WEEKEND columnist Pam Anderson

Categories Salad

Yield 4

Number Of Ingredients 15

Ingredients

4 cups rotisserie chicken, skinned and boned, meat shredded into bite-sized pieces
2 medium celery ribs, cut into small dice
2 medium green onions, sliced thin
chopped honey-roasted peanuts
2 tablespoons lime juice
2 tablespoons Asian fish sauce
1 teaspoon ground ginger
2 teaspoons white sugar
½ teaspoon hot red pepper flakes
2 tablespoons minced fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
Boston lettuce
sliced cucumbers
grated carrots
chopped honey-roasted peanuts

Steps:

In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 16.8 g, Cholesterol 127.5 mg, Fat 10.5 g, Fiber 4 g, Protein 55.1 g, SaturatedFat 2.5 g, Sodium 791.7 mg, Sugar 8.5 g

CHEAT'S THAI DRESSING FOR CHICKEN SALAD

Cheat's Thai Dressing for Chicken Salad image

Make and share this Cheat's Thai Dressing for Chicken Salad recipe from Food.com.

Provided by Mandy

Categories Salad Dressings

Time 2m

Yield 1 cup

Number Of Ingredients 5

Ingredients

3/4 cup bottled French dressing
1/4 cup lime juice
2 tablespoons sweet chili sauce
1 garlic clove, crushed
1 teaspoon brown sugar

Steps:

Combine all ingredients in a jar & shake well.

Nutrition Facts : Calories 928.7, Fat 85.3, SaturatedFat 11.1, Cholesterol 2.2, Sodium 1770.5, Carbohydrate 44.5, Fiber 1.2, Sugar 36, Protein 3.2

THAI CHICKEN SALAD

Thai chicken salad image

This salad couldn't be easier to make - simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, cashew nuts and herbs

Provided by Katy Greenwood

Categories Main course

Time 20m

Number Of Ingredients 11

Ingredients

1 head Chinese leaf , shredded
2 cooked chicken breasts or 200g leftover cooked chicken, shredded
1 mango , peeled, stoned and thinly sliced
bunch mint , leaves picked
6 spring onions , sliced diagonally
3 tbsp salted peanut or cashew nuts, roughly chopped
juice 4 limes
4 tbsp sesame oil
pinch of sugar
splash of fish sauce
2 large red chillies , deseeded and finely chopped

Steps:

To make the dressing, mix together all the ingredients and stir to dissolve the sugar.
In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.

Nutrition Facts : Calories 332 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium

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