Cheats Thai Dressing For Chicken Salad Recipes

CHICKEN SALAD WITH THAI-FLAVORED DRESSING

Chicken Salad With Thai-Flavored Dressing image

With rotisserie chickens so readily available, it's easy to buy a pre-roasted bird and pull the meat off the bones for use in recipes that would otherwise likely be too complicated for a weeknight meal. A little shredding and chopping is all it takes to serve up this delicious Thai-flavored chicken salad.

Provided by USA WEEKEND columnist Pam Anderson

Categories Salad

Yield 4

Number Of Ingredients 15

Ingredients

4 cups rotisserie chicken, skinned and boned, meat shredded into bite-sized pieces
2 medium celery ribs, cut into small dice
2 medium green onions, sliced thin
chopped honey-roasted peanuts
2 tablespoons lime juice
2 tablespoons Asian fish sauce
1 teaspoon ground ginger
2 teaspoons white sugar
½ teaspoon hot red pepper flakes
2 tablespoons minced fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
Boston lettuce
sliced cucumbers
grated carrots
chopped honey-roasted peanuts

Steps:

In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 16.8 g, Cholesterol 127.5 mg, Fat 10.5 g, Fiber 4 g, Protein 55.1 g, SaturatedFat 2.5 g, Sodium 791.7 mg, Sugar 8.5 g

EASY THAI BEEF OR CHICKEN SALAD

Easy Thai Beef or Chicken Salad image

A simple Thai salad with fewer ingredients than usual. All my friends beg me to make this recipe for them. Use the taste test method for the dressing, adjusting the heat to your preference. I eat mine extremely hot!!! Also great with beef!

Provided by ALANE47

Categories Salad

Time 1h

Yield 5

Number Of Ingredients 16

Ingredients

1 cup white rice
2 ½ cups water
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts
salt to taste
garlic powder to taste
1 head lettuce - rinsed, dried and torn
3 large cucumbers, seeded and chopped
1 large onion, finely diced
2 tomatoes, diced
1 bell pepper, diced
1 cup chopped fresh cilantro
1 cup freshly squeezed lime juice
½ cup fish sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes

Steps:

Rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 1/2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for at least 10 minutes, or until all liquid has evaporated.
Preheat oven to 250 degrees F (120 degrees C).
Season chicken with salt and garlic powder. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook chicken, reducing heat when necessary, until no longer pink in center and juices run clear. Transfer to preheated oven to keep warm.
Place lettuce, cucumbers, onions, tomatoes, bell peppers, and cilantro together in a large mixing or serving bowl. Toss to combine. In another bowl, stir together the lime juice, fish sauce, sugar, and crushed red pepper until well blended and sugar is dissolved.
Remove chicken from oven, slice into thin strips, and drizzle with dressing. Divide salad and rice among serving plates, and top each with chicken slices. Dressing may also be served at the table and each salad dressed individually.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 55.8 g, Cholesterol 51.8 mg, Fat 8.9 g, Fiber 5.1 g, Protein 26.8 g, SaturatedFat 1.7 g, Sodium 1821.9 mg, Sugar 12.7 g