Thai Chicken Salad In A Spring Roll Bowl Recipes

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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

Categories     Main     Salad

Time 35m

Number Of Ingredients 15

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 SPRING ROLLS



Thai Chicken Spring Rolls image

This Vietnamese dish is adapted with Thai flavors. These spring rolls make an excellent appetizer or light entree. Colorful, crunchy vegetables contrast nicely with the soft, translucent wrapper.

Provided by Rebecca V

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 4

Number Of Ingredients 16

1 cup peanut sauce
1 (1 1/2 inch) piece fresh ginger root, minced
2 cloves garlic, minced
1 teaspoon soy sauce
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 teaspoon peanut oil
6 ounces fresh snow pea pods
12 ounces bean sprouts
4 green onion, chopped
1 pound watercress, chopped
¼ cup chopped fresh cilantro
2 large carrots, peeled
1 teaspoon peanut oil
1 teaspoon soy sauce
12 spring roll wrappers
½ cup peanut sauce

Steps:

  • Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
  • Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
  • Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
  • Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.

Nutrition Facts : Calories 594.6 calories, Carbohydrate 40.5 g, Cholesterol 71.3 mg, Fat 30.5 g, Fiber 8 g, Protein 46.9 g, SaturatedFat 6.4 g, Sodium 646.6 mg, Sugar 7.6 g

SPRING ROLL SALAD WITH PEANUT DRESSING



Spring Roll Salad with Peanut Dressing image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 19

4 ounces rice vermicelli noodles
2 cups julienned carrots
1 cup bean sprouts
1/2 cup fresh flat-leaf parsley leaves or cilantro leaves
1/2 cup chopped fresh basil
1/4 tablespoon chopped fresh mint
6 Persian cucumbers, thinly sliced
1 romaine heart, thinly sliced
Peanut Dressing (see recipe below)
2 tablespoons roasted and salted peanuts, chopped
1/4 cup creamy peanut butter
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sambal oelek
1/2 teaspoon finely grated fresh ginger
1 small garlic clove, finely grated

Steps:

  • Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
  • Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
  • Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.

THAI CHICKEN SPRING ROLLS



Thai Chicken Spring Rolls image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 8 spring rolls

Number Of Ingredients 5

1 cup leftover vegetables from "Thai Chicken Wraps" recipe
1/4 cup leftover chicken from "Thai Chicken Wraps" recipe
8 spring roll wrappers
1 to 2 cups canola oil
1/4 cup leftover peanut dressing from "Thai Chicken Wraps" recipe

Steps:

  • In a medium bowl, toss together the leftover chicken and vegetables. Put a wrapper onto a clean work surface with the corners of the wrapper facing North, South, East and West. Spoon about 2 to 3 tablespoons of the filling on the bottom third of the wrapper. Dampen the edges of the wrapper with some water to help it seal. Fold the bottom edge of the wrapper up over the filling and roll up half way. Fold the 2 side corners in toward the middle and continue to roll, pulling back slightly as you roll, to ensure a tightly wrapped spring roll. Repeat with the remaining wrappers and filling. Cover with a damp towel to keep them from drying out.
  • Heat the canola oil in a high-sided skillet over medium-high heat to 350 degrees F.
  • Add the spring rolls, 3 or 4 at a time, to the hot oil. Fry on all sides until crispy and golden brown in color, about 2 to 3 minutes per s side. Transfer the rolls to a serving platter and serve with the peanut dressing, for dipping.

THAI CHICKEN SALAD IN EGG ROLL WRAPPER BOWLS



Thai Chicken Salad in Egg Roll Wrapper Bowls image

Make and share this Thai Chicken Salad in Egg Roll Wrapper Bowls recipe from Food.com.

Provided by gailanng

Categories     Vegetable

Time 38m

Yield 8 wrappers

Number Of Ingredients 19

8 egg roll wraps (6 x 6 inch)
cooking spray
1/4 cup seasoned rice vinegar
1 tablespoon canola oil
1 tablespoon low sodium soy sauce
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 garlic clove, minced
2 tablespoons peanut butter
1 teaspoon honey
1 cup frozen shelled edamame
2 cups chopped cooked chicken breasts
3 cups chopped red leaf lettuce
1 cup cooked long grain brown rice
1 cup finely shredded red cabbage
1/2 yellow bell pepper, cut into 1/4 inch wide strips
1/4 cup diagonally sliced green onion
1/4 cup chopped unsalted peanuts

Steps:

  • Preheat oven to 350°.
  • To prepare bowls, lightly coat one side of each wrapper with cooking spray. Fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat procedure with remaining 4 wrappers. Bake at 350° for 8 minutes or until lightly browned. Remove wrappers from pans; cool completely on a wire rack.
  • To prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk.
  • To prepare salad, cook edamame in boiling water 5 minutes. Drain and rinse under cold water. Combine edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, tossing gently to coat.
  • Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 11⁄2 teaspoons peanuts. Serve immediately.

THAI CHICKEN SALAD IN A SPRING ROLL BOWL



Thai Chicken Salad in a Spring Roll Bowl image

The crunch of the bowl makes this chicken salad unique, and also company worthy. Each of the three components can be done separately ahead of time then assembled at the last minute. This could be made vegan by subbing tofu or edamame for the chicken.

Provided by Vicki in CT

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup rice wine vinegar
2 teaspoons cooking oil
1 tablespoon soy sauce
1 teaspoon ginger, grated
2 tablespoons peanut butter
2 teaspoons honey
hot pepper flakes (optional)
2 boneless skinless chicken breasts
3 cups baby greens
2 cups broccoli slaw mix
4 green onions, cut into 1 inch pieces
1/2-1 bell pepper (can use Thai chili peppers-very hot-or bell)
8 spring roll wrappers

Steps:

  • Preheat oven to 350°F.
  • Cook chicken breasts by pan searing, poaching, baking, grilling. Your choice. Can use leftover chicken if available. Cut into small dice.
  • Meanwhile, spray muffin tin with Pam. Spray 8 spring roll wrappers on one side with Pam. Place sprayed side up, one per muffin cup, pressing gently to fit.
  • Bake at 350°F for eight minutes until browned. Cool on wire rack.
  • Combine dressing ingredients in large (later the salad will be added) bowl, whisk well.
  • To make salad: Place salad ingredients in large bowl with dressing and gently toss to combine well.
  • Place 3/4 to 1 cup salad into each crispy cup and serve immediately.

Nutrition Facts : Calories 108.2, Fat 3.8, SaturatedFat 0.7, Cholesterol 17.8, Sodium 218.1, Carbohydrate 9.5, Fiber 1.4, Sugar 2.6, Protein 9.7

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