Chicken Curry Bbq Thai Chicken Salad 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 RED CURRY GRILLED CHICKEN SALAD

Steps:

• Preheat the grill. Place the chicken in a baking dish. Rub the pieces of chicken on all sides with Panang red curry paste. Do not salt and pepper. Let the chicken marinate for at least 20 minutes.
• Place the ingredients for the dressing in a blender. Puree until smooth.
• Prep all the produce. Once the grill reaches 350-400 degrees F, grill the chicken for 5 minutes per side. Allow the chicken to rest another 5 minutes, before slicing into thin strips.
• Arrange the napa cabbage, mangos, and vegetables on salad plates. Top with sliced grilled chicken, cilantro, and peanuts. Serve each salad plate with a side of peanut dressing.

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

THAI GRILLED CHICKEN SALAD

Steps:

• Mix the marinade ingredients together in a cup except for the pepper. Slather over chicken, ensuring all parts are equally covered with marinade. Then sprinkle ground pepper all over the chicken's surface.
• Allow chicken to marinate in the refrigerator for at least 10 to 15 minutes (or up to 24 hours).
• If using the oven: Set oven to broil and place chicken on a broiling pan or a foil-lined baking sheet (turn out the sides of the foil to prevent juices from spilling into the oven).
• Place chicken on the second-to-highest rung of your oven, allowing it to cook 5 minutes each side, then turning.
• Continue broiling and turning until cooked (chicken will be lightly charred around the edges). Use the leftover marinade to baste chicken the first time you turn it.
• If using a grill: Place chicken over a hot grill and cook until well done. Use leftover marinade to baste chicken when you turn it the first time.
• To make the dressing: place water, lemongrass, and lime leaf strips in a saucepan and bring to a boil. Boil for 1 minute (this will soften the lemongrass and bring out the flavor of the lime leaf or zest). Remove from heat.
• Add the rest of the dressing ingredients and mix well.
• Taste the dressing. It should be tangy, or a balance of salty, sweet, spicy, and sour. Adjust it to your taste by adding more fish sauce if not flavorful or salty enough, more lime juice if too salty or sweet, more sugar if too sour, or more chili sauce if not spicy enough for your taste.
• Toss the salad with the dressing. Portion out the salad among individual plates, and top with the fresh herbs, then strips of the hot chicken.
• Serve immediately, while the chicken is still warm.

THAI CHICKEN CURRY

Steps:

• Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
• Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
• Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.

THAI CHICKEN SALAD

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.

CHICKEN CURRY SALAD

Steps:

• In a medium bowl, stir together the mayonnaise, curry powder, salt, pepper, and chili oil. Mix in the chunk chicken until well blended. Refrigerate until serving.

GRILLED THAI RED CURRY CHICKEN

Steps:

• Pour coconut milk into 1 gal sized re-sealable bag. Add curry paste, soy, ginger, lime and juice, half the basil and chili peppers.(jalapeños can be substituted for a slightly milder dish. Mash together well and then add the chicken.
• Allow to marinate at least 2 hours, or overnight.
• Prepare grill to medium high. Remove chicken from marinade and shake off excess. Grill chicken until juices run clear.
• While grilling, strain marinade into a medium sauce pan and bring to a simmer. Boil gently for about 5-7 minutes.
• Add the bamboo shoots bell pepper green beans, and brown sugar and boil an additional 5-7 minutes until thickened.(it may have a slightly oily appearance)
• Plate chicken with veggies and some of the sauce on top, and garnish with lime slices and remainder of the basil.
• Serve the rest of the sauce on the side along with some cooked basmati or jasmine rice.

GRILLED THAI CHICKEN SALAD

Steps:

• In a blender, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. , Drain and discard marinade. Lightly oil the grill rack. , Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or a thermometer reads 170°. , In a large salad bowl, combine the greens, red pepper, bean sprouts and peas. In a small bowl, whisk the dressing ingredients until smooth. Pour over salad and toss to coat. Cut chicken into strips; arrange over salad.

CURRY BARBECUED CHICKEN

Steps:

• Combine cooking oil, lime zest and juice, onion, garlic, curry powder,salt, cumin, coriander, cinnamon and pepper.
• Place chicken in large zip lock bag and pour marinade over chicken.
• Chill 4 to 6 hrs, turning bag occasionally to coat evenly.
• Remove chicken pieces and reserve marinade.
• Place chicken, bone side down over medium-hot coals (or heat).
• Brush chicken with marinade frequently.
• Grill for about 25 minutes.
• Turn chicken over and grill 15 to 20 mins more, continuing to apply marinade.
• Garnish with lime slices and parsley.