Thai Chicken Rice Salad Recipes

THAI CHICKEN SALAD

Thai Chicken Salad image

Recipe VIDEO above. A chicken salad with a fantastic Thai chilli lime dressing with a great tangy-sweet-salty-spicy balance that South East Asian food is known for. Using Chilli Garlic Sauce is a great way to thicken dressing as well as adding more layers of flavour. Serves 2 as a main, 4 as a side.

Provided by Nagi

Time 35m

Number Of Ingredients 15

Ingredients

180 - 220 g / 6 -7oz chicken breast
150 g / 5 oz mixed lettuce leaves ((or other of choice))
1 cup cherry or grape tomatoes (, halved)
1 small cucumber (, sliced)
1/4 red onion (, finely sliced)
1/2 large red chilli (, deseeded and very finely sliced (Note 1))
1/2 cup roasted cashews (, unsalted preferred)
1/4 cup coriander / cilantro leaves
1 tbsp finely chopped coriander/cilantro stems ((see video))
1 1/2 tsp Chilli Garlic Sauce ((Note 2))
1 small garlic (, minced)
1 1/2 tbsp fresh lime juice (or rice vinegar)
2 tsp fish sauce ((Note 3))
1 tbsp canola oil ((or vegetable, grapeseed or other neutral oil))
1 1/2 tsp sugar ((any, I use white))

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.

Nutrition Facts : ServingSize 385 g, Calories 465 kcal

THAI CHICKEN RICE SALAD

Thai Chicken Rice Salad image

A fresh-tasting rice salad with plenty of herbs. It's not hot or spicy, but it's bursting with flavour. The salad will keep for a day in the fridge.

Provided by English_Rose

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon peanut oil or 1 tablespoon vegetable oil
2 stalks lemongrass
2 small red Thai red chili peppers, de-seeded and chopped
4 scallions, trimmed and sliced
1 1/4 lbs cooked jasmine rice (cook 7oz rice to get this amount)
1 lb cooked chicken, shredded
1 ounce fresh mint leaves, roughly chopped
1 ounce fresh cilantro leaves
4 fresh kaffir lime leaves, finely sliced (or preserved lime leaves from jar)
3 tablespoons lime juice
1 tablespoon superfine sugar
2 tablespoons fish sauce
1 tablespoon toasted sesame oil
1 ounce toasted salted cashews (optional)

Steps:

Prepare the lemongrass. Peel off the hard outer layers, trim the base, slice very finely then bash with a knife to bruise them and release the flavour and scent.
Heat a frying pan or wok over a fairly high heat. Add the oil, prepared lemongrass, chili and scallions, and cook for 2 minutes Set aside.
Put the rice, chicken, mint, cilantro, lime leaves and warm lemongrass mixture into a bowl and toss gently to mix.
Whisk together the lime juice, sugar, fish sauce and sesame oil. Pour over salad and mix gently.
Chill before serving, if preferred. Spoon salad into small bowls. Sprinkle with cashew nuts, if you like.

Nutrition Facts : Calories 282.6, Fat 9.9, SaturatedFat 2.1, Cholesterol 56.8, Sodium 531.2, Carbohydrate 25.6, Fiber 1.9, Sugar 3.4, Protein 21.9

THAI CHICKEN SALAD WITH RICE NOODLES

Thai Chicken Salad with Rice Noodles image

Provided by Anthony Marini

Categories Salad Chicken Garlic Pasta Quick & Easy Lime Peanut Cucumber Bell Pepper Carrot Healthy Cabbage Soy Sauce Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

4 1/2 ounces rice stick noodles (maifun)*
4 large garlic cloves
1/4 cup soy sauce
1/3 cup fresh lime juice
2 tablespoons sugar
1 tablespoon smooth peanut butter
2 teaspoons chopped peeled fresh ginger
1 1/4 teaspoons hot chili paste (such as sambal oelek)*
1/4 cup vegetable oil
3 purchased roasted chicken breast halves, boned, skinned, shredded
3 cups shredded Napa cabbage
1 cup coarsely grated carrot
1 cup red bell pepper strips
1/2 cup thinly sliced red onion
2 medium cucumbers, halved lengthwise, thinly sliced crosswise
1/3 cup coarsely chopped roasted salted peanuts

Steps:

Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain; cut noodles in several places with scissors. Spread out on platter.
Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.
Combine chicken, cabbage, carrot, pepper, onion, and cucumbers in large bowl. Toss with enough dressing to coat. Arrange atop noodles, sprinkle with peanuts, and serve, passing remaining dressing alongside.
*Available in the Asian foods section of some supermarkets, at Asian markets, and from amazon.com.

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