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
PAPAYA AND COCONUT CHICKEN SALAD RECIPE - (4/5)
Provided by courtneyj87
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chicken in strips; season with 1/2 tsp. salt. Place coconut in shallow dish. Roll chicken in coconut to coat, pressing lightly to adhere. Transfer to prepared baking sheet. Bake about 12 minutes or until coconut is golden and chicken is no longer pink. Meanwhile, peel, seed, and cut papaya in cubes. For dressing, place 1/4 cup papaya cubes in blender or food processor; add vinegar, oil, honey, 1/4 tsp. salt, and cayenne. Process until smooth. Toss 1/4 cup dressing with greens; divide among 4 plates. Top greens with chicken, remaining papaya, and blueberries. Pass remaining dressing. Makes 4 servings.
THAI GRILLED CHICKEN WITH THAI GREEN PAPAYA SALAD (GAI YANG WITH SOM TAM)
Steps:
- For the Thai grilled chicken: Spatchcock each chicken by placing it breast-side down on a cutting board with the legs closest to you. Use kitchen shears to cut down the backbone. Flip the chicken over and press down in the center of the breast to flatten. Prick the skin side all over with a fork.
- Add the cilantro roots, fish sauce, palm sugar, peppercorns, oyster sauce, turmeric, salt and 4 cloves of the garlic to a food processor. Process until all the peppercorns are broken up and a chunky paste is formed.
- Rub the chicken all over with the paste (including under the skin) and marinate at least 8 hours and up to 24 hours.
- Meanwhile, cook the remaining 8 cloves garlic with the oil in a small saucepan over medium heat, stirring constantly, until light golden brown, about 3 minutes. Strain through a fine mesh sieve, capturing the oil in a small bowl beneath. Spread the garlic on a plate to cool; reserve for serving.
- Before grilling, bring the chicken to room temperature for an hour. Spoon 2 tablespoons of the garlic oil over the chicken.
- Preheat the oven to 350 degrees F. Heat a double-burner grill pan over medium heat.
- Place chickens skin-side down on the grill pan at a 45 degree angle. Cook until marked by the grill pan, flipping once to create crosshatches, about 5 minutes. Transfer skin-side up to a baking sheet fitted with a wire rack.
- Trim off the spiky top and the base from the lemongrass, peel off the first few outer layers and then bruise the stalk with the heel of a chef's knife; this helps release the flavorful oils. Using the bruised lemongrass as a brush, baste the chickens all over with some of the remaining garlic oil.
- Cook in the oven until the chickens are golden brown and an instant-read thermometer inserted in thickest part registers 165 degrees F, 10 to 15 minutes. For the last 2 minutes of baking, switch the oven to broil.
- Let the chicken rest for 10 minutes and then cut each into pieces. Garnish with the reserved garlic.
- For the Thai green papaya salad: Add the garlic, chiles, fish sauce, palm sugar and lime juice to a food processor. Process until a chunky paste is formed. (At this point you can adjust the flavor to your liking; add more fish sauce for a saltier taste, more lime juice to make the salad more sour.)
- Transfer the paste to a large bowl and add the papaya, long beans, tomatoes and the dried shrimp and 1 tablespoon of the peanuts if using. Mix together by hand, rubbing the paste into the salad, making sure to coat everything.
- Transfer the salad to a serving dish, making sure to get all the dressing. Top with the remaining 1 tablespoon peanuts if using.
PAPAYA CHICKEN
Steps:
- Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger and saute until the onion is softened, about 4 minutes. Add the cumin seeds, coriander, fenugreek seeds, and paprika and toast for 10 seconds and then add the chicken pieces and cook until it is nearly done, about 8 minutes. Add the yogurt and finish cooking the chicken, about 2 more minutes and then stir in the papaya chunks. Serve the chicken with rice or rotis.
Nutrition Facts : Calories 385, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 146 milligrams, Sodium 290 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 51 grams, Sugar 6 grams
CHICKEN AND PAPAYA SALAD
Make and share this Chicken and Papaya Salad recipe from Food.com.
Provided by tomoko matsunaga
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring the coconut cream to a boil in a small saucepan.
- Add the chicken breast and simmer over a low heat for 5 minutes.
- Turn off the heat and cover the pan for 20 minutes.
- Remove the chicken from the pan and shred it.
- Wash the rice under cold running water until the water runs clear.
- Put the rice and coconut milk in a small saucepan and bring to the boil.
- Reduce the heat to low, cover the pan with a tight-fitting lid and simmer for 20 minutes.
- Remove from the heat and leave the lid on until ready to serve.
- Using a pestle and mortar or blender, pound or blend the garlic, shallots and chillies together.
- Add the shrimp and fish sauce and pound to break up the dried shrimp.
- Add the tomatoes and pound all the ingredients together to form a rough paste.
- In a bowl, combine the shredded chicken and chili paste mixture with the grated papaya, lime juice, mint and coriander leaves. serve with the hot coconut rice.
Nutrition Facts : Calories 695.2, Fat 32.2, SaturatedFat 28.9, Sodium 764, Carbohydrate 98, Fiber 3.9, Sugar 45.8, Protein 8.6
GREEN PAPAYA SALAD
In Isan (and the rest of Thailand), green papaya salad is called som tum, with "som" meaning "sour" and "tum" referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.
Provided by Julia Moskin
Categories quick, salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
- Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
- Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 360 milligrams, Sugar 6 grams
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- Rub chicken with soy sauce, sugar, and five-spice powder; season with salt and pepper. Let sit at least 1 hour.
- Prepare grill for medium-high heat and oil grate. Grill chicken, turning often and being careful not to char, until cooked through, 5–8 minutes total. Let cool, then shred.
- DO AHEAD: Chicken can be seasoned 1 day ahead of grilling; cover and chill. Chicken can be cooked 1 day ahead; cover and chill.
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4.2/5 (17)Total Time 30 minsServings 4Calories 526 per serving
- Heat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chicken in strips; season with 1/2 tsp. salt. Place coconut in shallow dish. Roll chicken in coconut to coat, pressing lightly to adhere. Transfer to prepared baking sheet. Bake about 12 minutes or until coconut is golden and chicken is no longer pink.
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