Chopped Thai Chicken Salad Recipes
CHOPPED THAI CHICKEN SALAD
Steps:
- Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
- If using an air fryer to cook the chicken, set the temperature to 400 degrees and cook the chicken breasts for 16 to 18 minutes. Finely chop them when they are cooled.
- Chop the cabbage into very thin pieces, like it would be for coleslaw. Peel and grate the carrots. Drain the canned pineapple. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
- Make the dressing: Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
- Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.
- Safe bowl on high for 1 minute.
Nutrition Facts : ServingSize 1 salad, Calories 301, Sugar 10.86, Sodium 476, Fat 15.21, SaturatedFat 2.75, Carbohydrate 18.15, Fiber 4.4, Protein 25.34
THAI-INSPIRED CHOPPED CHICKEN SALAD
This Thai chopped chicken salad is filled with fresh, vibrant veggies and the creamiest peanut sauce! It makes a perfect make-ahead lunch for the week.
Provided by Cassy Joy Garcia
Categories Lunch
Number Of Ingredients 15
Steps:
- For the peanut dressing: blend all ingredients until smooth.
- For the salad, add all ingredients but crushed peanuts to a large bowl and toss to combine, then drizzle the peanut dressing over top and toss again. Top with crushed peanuts and serve. If you are planning to eat later, leave the dressing on the side and pour it over when you are ready to eat so that the cabbage doesn't get soggy. This will last for 4-5 days in the refrigerator.
Nutrition Facts : Calories 404 kcal, Sugar 11.6 g, Sodium 414.1 mg, Fat 16.9 g, SaturatedFat 3.3 g, Carbohydrate 23.9 g, Fiber 5.4 g, Protein 41 g, Cholesterol 110.3 mg, ServingSize 1 serving
CHOPPED THAI CHICKEN SALAD
Looking for an easy chicken salad recipe? This Chopped Thai Chicken Salad Recipe from Delish.com is the best.
Categories cook insta weeknight dinners
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a jar add 1 tablespoon water, fish sauce, rice vinegar, lime juice, thai sweet chili sauce, 1 teaspoon grated garlic, and 1/2 teaspoon minced chile. Shake well and refrigerate until ready to serve.
- In a large skillet over medium-high heat add vegetable oil and begin to brown chicken, breaking up meat using a wooden spoon. Add 2 grated garlic cloves,1 teaspoon chopped chile, sugar, and 1 tablespoon fish sauce. Sauté for about 3 to 4 minutes. Stir in 1/4 cup water and continue to cook for 3 to 4 more minutes. Add more fish sauce or season with salt if needed. Mix in chopped cilantro.
- Serve salad in 4 bowls with romaine, cucumber, shredded carrots, and large spoonful of chicken; drizzle with salad dressing and top with scallions.
CHOPPED THAI-INSPIRED CHICKEN SALAD
This simple chopped Thai-Inspired chicken salad has BIG flavors - peanut, lime, soy, chili, cilantro. Topped with a homemade peanut dressing! Healthy and fresh.
Provided by Pinch of Yum
Categories Salad
Time 1h
Number Of Ingredients 18
Steps:
- Put on some good music, pour a drink, and start choppin'!
- Pulse all ingredients in the food processor or blender. Adjust consistency with water.
- Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you're feeling wild. Serve chilled.
Nutrition Facts : Calories 456 calories, Sugar 20.9 g, Sodium 645.3 mg, Fat 30.4 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 31.9 g, Fiber 6 g, Protein 19.6 g, Cholesterol 27.6 mg
CHOPPED THAI CHICKEN SALAD
Make and share this Chopped Thai Chicken Salad recipe from Food.com.
Provided by Susie D
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
- Chop the cabbage into very thin pieces, like it would be for coleslaw. I use a mandolin. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
- Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
- Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.
Nutrition Facts : Calories 297.9, Fat 15.2, SaturatedFat 2.6, Cholesterol 25.2, Sodium 499, Carbohydrate 28.4, Fiber 5.5, Sugar 18.7, Protein 16.5
THAI CHICKEN SALAD
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.
ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY
Here's what you need: chicken breasts, soy sauce, sesame oil, pepper, red pepper flakes, garlic clove, ginger, rice vinegar, sesame oil, soy sauce, sugar, garlic clove, ginger, romaine lettuces, red cabbage, carrots, green onion, cilantro, almond slice, fried wonton chip
Provided by Hitomi Aihara
Categories Lunch
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a large bowl, combine marinade ingredients.
- Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
- Fully cook chicken.
- Cut into cubes.
- In a mason jar, combine ingredients for the dressing. Shake and set aside.
- Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
- Enjoy!
Nutrition Facts : Calories 215 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, Sugar 8 grams
CHICKEN SALAD WITH THAI-FLAVORED DRESSING
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
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
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