Chili Lime Chicken With Thai 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.

SPICY THAI CHICKEN SALAD WITH CHILI LIME DRESSING

Steps:

• Combine rice vinegar, lime zest and juice, shallot, chili pepper and garlic in a small bowl. Let this sit for 10 - 15 minutes, then add remaining ingredients and give it a whisk. Let the dressing sit for an additional 10 - 15 minutes. Set aside until ready to use.
• Shred the cabbage and carrots in the food processor, or grate carrots on box grater and thinly slice cabbage. Add to large mixing bowl.
• Add shredded chicken, peanuts, scallions, snow peas, herbs, salt and pepper. Toss to combine.
• Pour dressing over and mix thoroughly to coat. Serve immediately.

GRILLED CHICKEN SALAD WITH THAI LIME-CHILE VINAIGRETTE

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, mix together vinegar, fish sauce, sambal paste, soy sauce, sesame oil, and lime juice. Slowly whisk in 1/4 cup vegetable oil to emulsify. Stir in 1 slice red chile and 1/4 cup chopped cilantro; set vinaigrette aside.
• Heat a grill pan over high heat. Rub chicken with 2 tablespoons oil and season with salt and pepper. Place chicken on grill pan and cook, turning once, about 2 minutes per side. Transfer chicken to a baking sheet; transfer to oven and bake until cooked through, about 10 minutes. Transfer to a cutting board and let cool.
• Fill a medium saucepan with oil to a depth of 3 inches; heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Working in batches, add cellophane noodles to hot oil and cook until puffed, about 30 seconds. Transfer to a paper-towel lined plate to cool.
• Bring a medium pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add snow peas to boiling water and cook until tender-crisp, about 2 minutes. Drain and transfer to ice-water bath until cooled. Drain and thinly slice on the bias.
• Arrange cabbage, carrots, cucumbers, noodles, and snow peas on a large platter. Slice cooled chicken and arrange over salad. Garnish with peanuts, basil, mint, and remaining slices of chile. Serve with vinaigrette.

CHILI LIME CHICKEN

Steps:

• Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
• Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

THAI MINCED CHICKEN SALAD

Steps:

• Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
• Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
• Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

CHILLI-LIME CHICKEN SALAD

Steps:

• Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.
• If you're barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.