CHOPPED THAI-INSPIRED CHICKEN SALAD
This simple chopped Thai-Inspired chicken salad has BIG flavors - peanut, lime, soy, chili, cilantro. Topped with a homemade peanut dressing! Healthy and fresh.
Provided by Pinch of Yum
Categories Salad
Time 1h
Number Of Ingredients 18
Steps:
- Put on some good music, pour a drink, and start choppin'!
- Pulse all ingredients in the food processor or blender. Adjust consistency with water.
- Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you're feeling wild. Serve chilled.
Nutrition Facts : Calories 456 calories, Sugar 20.9 g, Sodium 645.3 mg, Fat 30.4 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 31.9 g, Fiber 6 g, Protein 19.6 g, Cholesterol 27.6 mg
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
PINEAPPLE-MANGO CHICKEN
Combining pineapple, mango and spices makes a sauce for chicken that is such a unique recipe and a favorite of so many friends and family. We like to grill the chicken with vegetable kabobs. -Kim Waites, Rutherfordton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the first five ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 4-6 minutes or until sauce is thickened and raisins are plumped, stirring occasionally. Stir in mangoes; heat through. Set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with sauce and rice.
Nutrition Facts : Calories 350 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 369mg sodium, Carbohydrate 52g carbohydrate (46g sugars, Fiber 4g fiber), Protein 30g protein.
THAI MANGO CHICKEN SALAD
Steps:
- Preheat your oven to 350 F, or warm up your grill.
- Stir together the marinade ingredients and slather over chicken breasts. Set chicken in a baking dish or pan.
- Add a little water to the bottom of the pan to keep from drying out.
- Bake 30 to 40 minutes, or until cooked through. Alternatively, grill chicken over a hot grill, basting with leftover marinade.
- When chicken is cool enough, slice into bite-size pieces.
- Combine all dressing ingredients in a bowl or cup, stirring to dissolve sugar. This dressing should be a mingling of sweet, sour, spicy and salty, but an emphasis on sweet and spicy. (Note: it will taste strong now, but will be delicious when combined with the salad). Set aside.
- Place coconut in a dry frying pan and stir continuously 2 to 3 minutes over medium heat, or until it turns light golden brown and fragrant. Transfer to a bowl to cool. Set aside.
- To finish, place all salad ingredients together in a large bowl: mango, red pepper, cucumber, sprouts, onion, basil, and chicken.
- Pour over the dressing and toss well. Add the toasted coconut and nuts and toss again.
- Do a taste-test. If you prefer it sweeter, add a little more sugar. If too salty or sweet, add more lime juice. Add more chili for more spice.
- Serve right in the salad bowl or portion out into individual bowls.
Nutrition Facts : Calories 647 kcal, Carbohydrate 94 g, Cholesterol 68 mg, Fiber 8 g, Protein 42 g, SaturatedFat 6 g, Sodium 2567 mg, Sugar 52 g, Fat 17 g, ServingSize 2-3 portions (2-3 servings), UnsaturatedFat 0 g
THAI CHICKEN AND PINEAPPLE SALAD WITH THAI CITRUS DRESSING
Provided by Food Network
Time 52m
Yield 6 servings
Number Of Ingredients 36
Steps:
- Season chicken breasts and grill or bake. Cut chicken into thin julienne strips and set aside. In a hot saute pan over medium high heat saute the onion, garlic, and mushrooms with the oil, tossing, 2 minutes. Set aside. Wash the lettuce leaves, pat dry and place in the center of 6 salad plates. Toss the remaining ingredients with the dressing in a bowl. Add the chicken and sauteed veggies and mix well. Evenly divide the salad and center on the lettuce leaf. Garnish with a cilantro leaf. Serve chilled.
- Mix all of the ingredients together and pour over desired salad, pasta or fruit. It's also great over freshly sliced cucumbers, zucchini, peaches, pears, or apples. Toss and chew!
- Place everything in a mill or coffee grinder and blend 15 to 20 seconds. Remove to a sealable container.
THAI CHICKEN SALAD
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
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 ROAST CHICKEN WITH MANGO & APPLE SALAD
Fresh-tasting and fabulously low-fat chicken - perfect served with sticky coconut rice
Provided by Sarah Cook
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Whizz the shallots in a food processor until finely chopped. Add the roughly chopped chilli, ¾ of the ginger and all the lime zest, then whizz to a chunky paste. Tip into a frying pan with 1 tsp oil and some seasoning, then fry for a couple of mins until fragrant.
- Heat oven to 200C/fan 180C/gas 6. Release the skin from the chicken breasts along one side, and stuff with spicy shallot stuffing. Can be done up to a day ahead. Season the skin, then roast in a roasting tin for 15-20 mins until golden, crisp and cooked through. Meanwhile, make the rice (see right).
- Toss together the apple, mango, mint, spring onions and half the coriander. Mix the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.
- When the chicken is ready, remove it to a plate to rest. Sit the roasting tin on the hob. Spoon off any excess fat, then gently heat, adding the remaining lime juice and a splash more fish sauce, scraping up the chicken juices to make a sauce. Chop the remaining coriander, then stir into the sauce with the finely chopped chilli. Toss the salad with the dressing, then serve with the chicken, sauce and sticky rice.
Nutrition Facts : Calories 275 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.8 milligram of sodium
People also searched
More about "thai chicken mango pineapple salad recipes"
CHICKEN MANGO AVOCADO SALAD - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN MANGO AND PINEAPPLE SALAD RECIPE | I CAN …
From icancookthat.org
EASY SPICY MANGO PINEAPPLE SALAD - ASIAN CAUCASIAN …
From asiancaucasian.com
THAI CHICKEN MANGO SALAD - HAUTE & HEALTHY LIVING
From hauteandhealthyliving.com
Ratings 6Calories 468 per servingCategory Lunch, Main Course
- Pour desired amount of dressing over the salad (I only used half). Toss until evenly distributed. For best results, allow the salad to sit in the fridge for at least 30 minutes before serving. Serve cold or at room temperature.
THAI MANGO SALAD | SILK ROAD RECIPES
From silkroadrecipes.com
MANGO CHICKEN CURRY (HOW TO CUSTOMIZE, MAKE AHEAD, FREEZE)
From carlsbadcravings.com
THAI CHICKEN AND PINEAPPLE STIR FRY - SKINNYTASTE
From skinnytaste.com
SIMPLE THAI MANGO SALAD - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
MANGO CHICKEN SALAD RECIPE WITH HOMEMADE DRESSING | DIETHOOD
From diethood.com
RACHEL KHOO'S STICKY MALAYSIAN CHICKEN WITH PINEAPPLE SALAD - FOOD52
From food52.com
LEMONGRASS CHICKEN | THE COZY APRON
From thecozyapron.com
CUCUMBER PINEAPPLE SALAD THAI RECIPE - THE SPRUCE EATS
From thespruceeats.com
THAI CHICKEN, MANGO & PINEAPPLE SALAD RECIPE | RECIPE | DELICIOUS ...
From pinterest.com
BEST THAI STYLE SLAW RECIPE - HOW TO MAKE ASIAN SLAW
From delish.com
THAI MANGO CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
THAI MANGO SALAD WITH PEANUT DRESSING - COOKIE AND KATE
From cookieandkate.com
10 BEST MANGO PINEAPPLE SALAD RECIPES | YUMMLY
From yummly.com
CHICKEN & MANGO THAI SALAD | CHICKEN RECIPES | JAMIE OLIVER
From jamieoliver.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love