Thai Shredded Chicken Runner Bean Salad Recipes

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SHREDDED THAI CHICKEN SALAD



Shredded Thai chicken salad image

Provided by Alida Ryder

Categories     Lunch     Salad

Time 10m

Number Of Ingredients 15

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 WITH RICE NOODLES



Thai Chicken Salad with Rice Noodles image

Provided by Anthony Marini

Categories     Salad     Chicken     Garlic     Pasta     Quick & Easy     Lime     Peanut     Cucumber     Bell Pepper     Carrot     Healthy     Cabbage     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

4 1/2 ounces rice stick noodles (maifun)*
4 large garlic cloves
1/4 cup soy sauce
1/3 cup fresh lime juice
2 tablespoons sugar
1 tablespoon smooth peanut butter
2 teaspoons chopped peeled fresh ginger
1 1/4 teaspoons hot chili paste (such as sambal oelek)*
1/4 cup vegetable oil
3 purchased roasted chicken breast halves, boned, skinned, shredded
3 cups shredded Napa cabbage
1 cup coarsely grated carrot
1 cup red bell pepper strips
1/2 cup thinly sliced red onion
2 medium cucumbers, halved lengthwise, thinly sliced crosswise
1/3 cup coarsely chopped roasted salted peanuts

Steps:

  • Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain; cut noodles in several places with scissors. Spread out on platter.
  • Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.
  • Combine chicken, cabbage, carrot, pepper, onion, and cucumbers in large bowl. Toss with enough dressing to coat. Arrange atop noodles, sprinkle with peanuts, and serve, passing remaining dressing alongside.
  • *Available in the Asian foods section of some supermarkets, at Asian markets, and from amazon.com.

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

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

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