Figgy Thai Chicken Salad Recipes

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THAI GRILLED CHICKEN WITH THAI GREEN PAPAYA SALAD (GAI YANG WITH SOM TAM)



Thai Grilled Chicken with Thai Green Papaya Salad (Gai Yang with Som Tam) image

Provided by Leah Cohen

Categories     main-dish

Time 13h

Yield 4 servings

Number Of Ingredients 21

Two 1 1/2-pound chickens or one 3-pound chicken
4 cilantro roots, roughly chopped
2 tablespoons fish sauce
2 tablespoons palm sugar
1 1/2 teaspoons whole white peppercorns
1 tablespoon oyster sauce
1/2 tablespoon turmeric powder
1 teaspoon kosher salt
4 large cloves plus 8 medium cloves garlic, minced (about 1/4 cup)
1/4 cup canola oil
1 stalk lemongrass, bruised
2 medium cloves garlic
3 red Thai chiles
2 tablespoons fish sauce
1 tablespoon palm sugar
Juice of 2 limes
3 cups shredded peeled green papaya
1/4 cup long beans, trimmed and cut into 1-inch pieces
1/4 cup cherry tomatoes, halved
2 tablespoons whole roasted unsalted peanuts, optional
1 tablespoon dried shrimp, optional

Steps:

  • For the Thai grilled chicken: Spatchcock each chicken by placing it breast-side down on a cutting board with the legs closest to you. Use kitchen shears to cut down the backbone. Flip the chicken over and press down in the center of the breast to flatten. Prick the skin side all over with a fork.
  • Add the cilantro roots, fish sauce, palm sugar, peppercorns, oyster sauce, turmeric, salt and 4 cloves of the garlic to a food processor. Process until all the peppercorns are broken up and a chunky paste is formed.
  • Rub the chicken all over with the paste (including under the skin) and marinate at least 8 hours and up to 24 hours.
  • Meanwhile, cook the remaining 8 cloves garlic with the oil in a small saucepan over medium heat, stirring constantly, until light golden brown, about 3 minutes. Strain through a fine mesh sieve, capturing the oil in a small bowl beneath. Spread the garlic on a plate to cool; reserve for serving.
  • Before grilling, bring the chicken to room temperature for an hour. Spoon 2 tablespoons of the garlic oil over the chicken.
  • Preheat the oven to 350 degrees F. Heat a double-burner grill pan over medium heat.
  • Place chickens skin-side down on the grill pan at a 45 degree angle. Cook until marked by the grill pan, flipping once to create crosshatches, about 5 minutes. Transfer skin-side up to a baking sheet fitted with a wire rack.
  • Trim off the spiky top and the base from the lemongrass, peel off the first few outer layers and then bruise the stalk with the heel of a chef's knife; this helps release the flavorful oils. Using the bruised lemongrass as a brush, baste the chickens all over with some of the remaining garlic oil.
  • Cook in the oven until the chickens are golden brown and an instant-read thermometer inserted in thickest part registers 165 degrees F, 10 to 15 minutes. For the last 2 minutes of baking, switch the oven to broil.
  • Let the chicken rest for 10 minutes and then cut each into pieces. Garnish with the reserved garlic.
  • For the Thai green papaya salad: Add the garlic, chiles, fish sauce, palm sugar and lime juice to a food processor. Process until a chunky paste is formed. (At this point you can adjust the flavor to your liking; add more fish sauce for a saltier taste, more lime juice to make the salad more sour.)
  • Transfer the paste to a large bowl and add the papaya, long beans, tomatoes and the dried shrimp and 1 tablespoon of the peanuts if using. Mix together by hand, rubbing the paste into the salad, making sure to coat everything.
  • Transfer the salad to a serving dish, making sure to get all the dressing. Top with the remaining 1 tablespoon peanuts if using.

THAI CHICKEN SALAD



Thai Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 1h13m

Yield 6 servings

Number Of Ingredients 15

2 pounds boneless chicken breast
3 cups water
1 tablespoon kosher salt
2 stalks lemongrass, minced
1 tablespoon minced garlic
2 teaspoons Thai chili powder
3 tablespoons canola oil
4 stalks celery, finely chopped
2 red onions, finely chopped
2 tablespoons coarsely chopped fresh mint
1 tablespoon coarsely chopped Thai basil leaves or regular fresh basil
1 tablespoon coarsely chopped cilantro leaves
1 teaspoon honey
2 tablespoons lime juice
1 head romaine lettuce, washed and chopped* see note

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.

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

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

FAST & FABULOUS THAI CHICKEN SALAD



Fast & Fabulous Thai Chicken Salad image

This healthful recipe looks time-consuming, but it's as simple as can be. Aside from mixing, the only prep work is chopping a red pepper. It's a real crowd-pleaser. -Elinor Ives, Fiskdale, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 package (14 ounces) coleslaw mix
1/3 cup sesame ginger salad dressing
2 cups cubed cooked chicken
1/2 cup Thai peanut sauce
1 medium sweet red pepper, julienned
1/2 cup chow mein noodles
2 green onions, chopped

Steps:

  • In a large bowl, combine coleslaw mix and salad dressing. Transfer to a serving platter. Combine chicken and peanut sauce; place over coleslaw mixture. Top with red pepper, noodles and onions.

Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 588mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

THAI CHICKEN SALAD



Thai chicken salad image

This salad couldn't be easier to make - simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, cashew nuts and herbs

Provided by Katy Greenwood

Categories     Main course

Time 20m

Number Of Ingredients 11

1 head Chinese leaf , shredded
2 cooked chicken breasts or 200g leftover cooked chicken, shredded
1 mango , peeled, stoned and thinly sliced
bunch mint , leaves picked
6 spring onions , sliced diagonally
3 tbsp salted peanut or cashew nuts, roughly chopped
juice 4 limes
4 tbsp sesame oil
pinch of sugar
splash of fish sauce
2 large red chillies , deseeded and finely chopped

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.

Nutrition Facts : Calories 332 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium

FIGGY THAI CHICKEN SALAD



Figgy Thai Chicken Salad image

Make and share this Figgy Thai Chicken Salad recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 5m

Yield 6 serving(s)

Number Of Ingredients 15

6 tablespoons lime juice
1/4 cup honey
3 teaspoons low sodium soy sauce
1/4 teaspoon red chili pepper flakes
2 teaspoons gingerroot, very finely minced
2 cups cooked chicken, shredded
1 cup california dried fig, sliced crosswise
2 green onions, thinly sliced
1/4 cup mint, chopped
1/2 cantaloupe, pared and cut into ½ inch cubes
1 red bell pepper, cut into ½ inch cubes
1/2 cucumber, peeled,seeded and cut into ½ inch cubes
12 leaves iceberg lettuce
1/4 cup roasted peanuts (optional)
mint sprig, garnish (optional)

Steps:

  • In small bowl, combine first five ingredients.
  • Place the chicken in a medium bowl, and toss with the figs, green onions and chopped mint.
  • Pour the marinade over chicken mixture with the cantaloupe, bell pepper and cucumber.
  • Arrange lettuce on a chilled platter (2 per plate).
  • Mound the chicken salad attractively in center.
  • Sprinkle with peanuts and garnish with mint as desired.

Nutrition Facts : Calories 219.8, Fat 3.6, SaturatedFat 0.9, Cholesterol 35, Sodium 140.8, Carbohydrate 36.2, Fiber 4.1, Sugar 29.1, Protein 13.9

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