Thai Chicken And Pineapple Salad With Thai Citrus Dressing 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 CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING

Steps:

• To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
• In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
• Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
• In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup

THAI SALAD WITH CILANTRO LIME DRESSING

Steps:

• Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

CITRUS DRESSING

Steps:

• Process all the ingredients in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.

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.

THAI CUCUMBER AND PINEAPPLE SALAD

Steps:

• Mix the pineapple, cucumber, green onions, cilantro and mint in a large bowl.
• Mix the fish sauce, lime juice, sugar and chili in a small bowl.
• Toss the dressing into the salad and stir lightly to coat.
• Serve garnished with chopped roasted peanuts.

PINEAPPLE SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine the pineapple juice, vinegar, cumin and garlic; shake well. Serve with salad greens. Refrigerate leftovers; shake or stir before serving.

THAI CITRUS CHICKEN SALAD

Steps:

• DRESSING:.
• Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.
• Add salt and freshly ground pepper and taste for seasoning.
• Refrigerate 1 hour to allow flavors to infuse.
• SALAD:.
• Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag).
• Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.).
• Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.
• Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.
• Place Chinese cabbage mixture on two dinner plates.
• Arrange sliced chicken on top and pour over the remaining sauce.
• Top with freshly chopped cilantro.