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 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.
FIGGY THAI CHICKEN SALAD
Make and share this Figgy Thai Chicken Salad recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In small bowl, combine first five ingredients.
- Place the chicken in a medium bowl, and toss with the figs, green onions and chopped mint.
- Pour the marinade over chicken mixture with the cantaloupe, bell pepper and cucumber.
- Arrange lettuce on a chilled platter (2 per plate).
- Mound the chicken salad attractively in center.
- Sprinkle with peanuts and garnish with mint as desired.
Nutrition Facts : Calories 219.8, Fat 3.6, SaturatedFat 0.9, Cholesterol 35, Sodium 140.8, Carbohydrate 36.2, Fiber 4.1, Sugar 29.1, Protein 13.9
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