Shredded Thai Chicken Salad Recipes

SHREDDED THAI CHICKEN SALAD

Shredded Thai Chicken Salad image

Recreate a Thai restaurant favorite with easy, short-cut ingredients, including deli rotisserie chicken and packaged broccoli slaw.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup julienne (matchstick-cut) carrots
1 cup broccoli slaw mix
1 large green onion, chopped
2 tablespoons creamy peanut butter
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon honey
4 teaspoons soy sauce
1/8 teaspoon red pepper sauce
Fresh cilantro, if desired

Steps:

In large bowl, toss salad ingredients.
In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated. Garnish with cilantro.

Nutrition Facts : Calories 310, Carbohydrate 15 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 710 mg, Sugar 11 g, TransFat 0 g

SHREDDED THAI CHICKEN SALAD

Shredded Thai chicken salad image

Provided by Alida Ryder

Categories Lunch Salad

Time 10m

Number Of Ingredients 15

Ingredients

1 small cabbage (shredded)
2 carrots (julienned/grated)
2 spring onions (finely sliced)
1 cup sugar snap peas (julienned)
1 red bell pepper (julienned)
1 yellow bell pepper (julienned)
2 cooked chicken breasts (shredded)
2 tablespoons smooth peanut butter
1 tablespoon soy sauce
2 teaspoons fish sauce
1 teaspoon crushed garlic
1 teaspoon crushed ginger
½ teaspoon finely chopped chillies
juice of 1 lime
splash of water to thin out

Steps:

Combine all the salad ingredients in a large bowl.
In a separate bowl, whisk together the salad dressing ingredients.
Pour the salad dressing over the salad then toss well.
Serve immediately.

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

THAI SHREDDED CHICKEN & RUNNER BEAN SALAD

Thai shredded chicken & runner bean salad image

This low-fat yet satisfying salad is full of authentic Asian flavour and will add plenty of zing to al fresco dining

Provided by Lulu Grimes

Categories Lunch, Main course

Time 35m

Number Of Ingredients 16

Ingredients

200g runner beans (or any other green bean), topped and tailed
1 red chilli , halved and finely sliced, use a bird's eye chilli for more heat
2 shallots , finely sliced
1 lemongrass , finely sliced
2cm piece ginger , shredded
2 cooked, skinless chicken breasts
small bunch mint leaves
large bunch Thai basil or coriander
1 lime cut in wedges or cheeks, to serve
steamed jasmine rice , to serve
100ml coconut cream
1 garlic clove , crushed
3 tbsp fish sauce
1 tsp sugar
juice 1 lime
1 bird's eye chilli , finely diced

Steps:

Run a potato peeler down either side of the beans to remove any stringy bits. Cut into strips using a bean slicer, or on the diagonal into 2cm pieces. Cook the beans in simmering salted water for 4 mins or until tender but still bright green. Drain and put in a bowl with the chilli, shallots, lemongrass and ginger. Pull the chicken breasts into shreds using your fingers and add to the bowl.
Make the dressing. Mix the coconut with the garlic, fish sauce, sugar, lime and chilli. Tear the mint and Thai basil over the chicken and toss everything together. Pile onto a plate and pour over the dressing. Serve with the lime to squeeze over and jasmine rice.

Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 2.31 milligram of sodium

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