Thai Chicken Salad Cones Recipes

THAI CHICKEN SALAD WONTON CUPS

Thai Chicken Salad Wonton Cups image

Wonton wrappers baked in a muffin tin to form cups, then filled with a refreshing Thai salad garnished with a little spice kick!

Provided by Nagi | RecipeTin Eats

Categories Appetiser Finger Food Party Food

Time 35m

Number Of Ingredients 15

Ingredients

12 wonton wrappers
1 garlic (, smashed (Note 1))
1 1/2 tbsp lime juice
2 tsp rice vinegar
2 1/2 tsp fish sauce
1 tsp soy sauce
1 1/2 tbsp canola oil ((or grape seed, vegetable or other neutral flavoured oil))
1 tsp sugar ((or honey))
1 - 2 birds eye chilli (, deseeded and finely chopped (or 1 - 2 tsp of chili paste or hot sauce))
1 1/2 cups shredded cooked chicken ((I used poached chicken breast))
1 1/2 cups finely shredded cabbage
3/4 cup carrot (, finely julienned)
1/3 cup finely chopped shallots/scallions ((or sub with red onion or eschallots))
Sesame seeds
Fresh coriander/cilantro leaves

Steps:

Preheat oven to 160C/320F.
Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
Combine Dressing ingredients in a jar and shake to combine. Set aside for at least 10 minutes to allow the flavours to infuse.
Combine Chicken Salad ingredients in a bowl and toss to combine.
To serve: Discard the garlic clove from the Dressing, then toss it through the Chicken Salad. Divide the Chicken Salad between the cups. Garnish with sesame seeds and cilantro/coriander, if using. Serve immediately.

Nutrition Facts : ServingSize 48 g, Calories 74 kcal, Carbohydrate 6.4 g, Protein 6.2 g, Fat 2.4 g, Cholesterol 14 mg, Sodium 185 mg, Fiber 0.6 g, Sugar 1.1 g

THAI CHICKEN SALAD

Thai Chicken Salad image

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

Categories Main Salad

Time 35m

Number Of Ingredients 15

Ingredients

180 - 220 g / 6 -7oz chicken breast
150 g / 5 oz mixed lettuce leaves ((or other of choice))
1 cup cherry or grape tomatoes (, halved)
1 small cucumber (, sliced)
1/4 red onion (, finely sliced)
1/2 large red chilli (, deseeded and very finely sliced (Note 1))
1/2 cup roasted cashews (, unsalted preferred)
1/4 cup coriander / cilantro leaves
1 tbsp finely chopped coriander/cilantro stems ((see video))
1 1/2 tsp Chilli Garlic Sauce ((Note 2))
1 small garlic (, minced)
1 1/2 tbsp fresh lime juice (or rice vinegar)
2 tsp fish sauce ((Note 3))
1 tbsp canola oil ((or vegetable, grapeseed or other neutral oil))
1 1/2 tsp sugar ((any, I use white))

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

Thai Chicken Salad image

Provided by Food Network

Categories main-dish

Time 1h13m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 pounds boneless chicken breast
3 cups water
1 tablespoon kosher salt
2 stalks lemongrass, minced
1 tablespoon minced garlic
2 teaspoons Thai chili powder
3 tablespoons canola oil
4 stalks celery, finely chopped
2 red onions, finely chopped
2 tablespoons coarsely chopped fresh mint
1 tablespoon coarsely chopped Thai basil leaves or regular fresh basil
1 tablespoon coarsely chopped cilantro leaves
1 teaspoon honey
2 tablespoons lime juice
1 head romaine lettuce, washed and chopped* see note

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 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 CHICKEN SALAD CONES RECIPE

Thai Chicken Salad Cones Recipe image

Provided by Dolly-2

Number Of Ingredients 13

Ingredients

Thai Peanut Butter dressing
1 tbs. packed brown sugar
2 tbs. creamy peanut butter
2 tbs. rice vinegar or cider vinegar
1 tbs. fish sauce
1/8 tsp. ground red pepper
Salad
2 cans (10 oz.) chunk light chicken
1 1/2 cups coleslaw mix (from 16 oz. bag)
1/2 cup chopped seeded cucumber
1/2 cup chopped cilantro
1/4 cup coarsely chopped dry-roasted peanuts
4 spinach flavored flour tortillas

Steps:

In small bowl, mix dressing ingredients with wire whisk. In medium bowl, mix salad ingredients except tortillas. Add dressing; toss to coat. Cut each tortilla in half; form each into cone shape. Spoon chicken into cones.

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