Thai Chicken And Nectarine Salad Recipes

THAI CHICKEN AND NECTARINE SALAD

Steps:

• In a screw-top jar combine broth, soy sauce, hoisin sauce, sugar, salad or olive oil, sesame oil, garlic and ginger.
• Cover; shake well.
• Rinse chicken, pat dry.
• In a large skillet cook chicken in a small amount of boiling water, covered, for 12 to 15 minutes or until no longer pink.
• Drain; cool slightly and cut into cubes.
• Cook pasta according to package directions; drain.
• In a bowl toss pasta with 3 tablespoons of the dressing.
• Place pasta on 4 serving plates.
• Top with chicken, fruit, bok choy, and green onions.
• Drizzle with remaining dressing.

THAI CHICKEN AND NECTARINE SALAD

Steps:

• Cook chicken in a small amount of boiling water in a large skillet, covered, for 12 to 15 minutes or until no longer pink. Drain; cool slightly and cut into cubes.
• Meanwhile, cook pasta according to package directions; drain.
• Meanwhile, for the Hoisin Dressing, combine chicken broth, soy sauce, hoisin sauce, sugar; salad oil, toasted sesame oil, garlic, gingerrot, crushed red pepper; and ground black pepper in a screw-top jar. Cover and shake well.
• Toss pasta with 3 tablespoons of the Hoisin Dressing in a bowl. Place pasta on four serving plates. Top with chicken, fruit, bok choy, and green onion. Drizzle with remaining dressing. Makes 4 servings.

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.

CHICKEN SALAD WITH THAI-FLAVORED DRESSING

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.

NECTARINE CHICKEN SALAD

Steps:

• In a jar with a tight-fitting lid, combine the lime juice, sugar, thyme, oil and garlic; shake well. , On a serving platter, arrange salad greens, chicken and nectarines. Drizzle with dressing. Serve immediately.

CHICKEN AND NECTARINE SALAD

Steps:

• Arrange lettuce leaves, watercress, chicken, red pepper, nectarines and celery on a large platter.
• Spoon dressing over.
• To make dressing, put all ingredients in a jar with a lid and shake well.

BAKED NECTARINE CHICKEN SALAD

Steps:

• Preheat oven to 375°. In a small bowl, mix the first 5 ingredients. In a large bowl, combine chicken, celery, nectarines and onions. Add mayonnaise mixture; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with noodles. Bake, uncovered, until heated through, 20-25 minutes. To Make Ahead: This can be made a day in advance. Before adding noodles, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Sprinkle with noodles. Bake as directed.