Grilled Chicken Salad With Thai Lime Chile Vinaigrette Recipes

THAI GRILLED CHICKEN SALAD

Steps:

• Combine all the ingredients for the chicken marinade in a mixing bowl or a plastic air tight bag. Marinate chicken at least 1 hour to overnight.
• Add all ingredients for the dressing in a measuring cup or a glass jar. Whisk until it's well combined. Taste the dressing if it's perfect to your taste. Add more fish sauce for saltiness, sweetness for palm sugar and sourness for lime juice to your taste. Add freshly chopped Thai chili, if you want super spicy! Set aside. You can keep this dressing in a refrigerator for 7 days.
• Grill the chicken for 4 to 5 minutes each side or until nicely charred outside and juicy yet fully cooked inside. Let it rest for 3 to 5 minutes then cut into bite sizes.
• Now, if you are serving the whole thing at once, in a large mixing bowl, add all the vegetables for the salad, grilled chicken, chili flakes and roasted rice powder. Drizzle the dressing and the juice from the plate where grilled chicken was resting. It's all flavor!! Toss away until well combined.
• Garnish with some more roasted rice powder. Serve with any side dishes you'd like to enjoy. I love just digging in to the salad with ice cold beer, but sticky rice or warm cooked jasmine rice will go amazingly with the salad too!
• You can also keep the ingredients - the grilled chicken, the dressing and the veggies -separately and enjoy anytime you're ready!

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.

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 WITH THAI SALAD RECIPE

Steps:

• In a bowl mix the Thai chili, cilantro, garlic, ginger, lime juice, lime zest, and olive oil; season to taste with salt and pepper. Whisk until well combined, then add chicken, making sure it is well coated. Marinate in the refrigerator for 2 to 8 hours. Preheat grill to medium-high. Grill chicken 6 to 8 minutes per side, depending on thickness, let it rest 4 to 5 minutes. In a bowl, whisk all ingredients for the dressing until well combined. In a salad bowl, combine all the ingredients for the salad and drizzle the dressing on top. Serve the salad with the grilled chicken breasts.

GINGER-LIME GRILLED CHICKEN

Steps:

• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. On a gas grill, turn off half the burners. Toss the chicken with the ginger, 1 tablespoon fish sauce and 1 teaspoon each brown sugar, lime zest, lime juice and chili-garlic sauce. Season with salt and pepper. Place the chicken skin-side up on the cooler side of the grill; cover and cook until a thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes. Move to direct heat and cook, uncovered, flipping occasionally, until the skin is charred and crisp, about 5 more minutes.
• Meanwhile, make the dressing: Whisk 2 tablespoons water and the remaining 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon lime zest, 2 teaspoons lime juice and 1/2 teaspoon chili-garlic sauce in a large bowl. Whisk in the vegetable oil.
• Add the nectarines, mint, peanuts and 1/4 teaspoon salt to the bowl with the dressing; toss. Divide the chicken and nectarine salad among plates.

GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• Preheat ridged grill pan.
• For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
• In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
• In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
• Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
• Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.

THAI STYLE WARM CHICKEN SALAD WITH CHILLI, MINT & LIME

Steps:

• Heat the grill; Brush the chicken with vegetable oil and grill until cooked through; Let it rest for five minutes and then slice thinly.
• For the dressing, whisk the lime juice, fish sauce, sesame oil, and sugar until the sugar dissolves; Add the sliced shallots, chilli and spring onions and toss together.
• Tear the mint and coriander leaves and lightly toss with the chicken, salt and pepper.
• At the last minute, add the dressing to the chicken and toss lightly; Arrange it on plates, scatter with peanuts and serve with lime wedges.

CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE

Steps:

• Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
• Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
• Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
• Spread mango salsa and blue cheese on top.
• Drizzle lime dressing over salad and toss before serving.

GRILLED CHILE-CILANTRO-LIME CHICKEN

Steps:

• Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.

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.