Thai Chicken Salad With Cabbage Recipes
THAI CHICKEN SALAD
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.
THAI CHICKEN SALAD WITH CABBAGE
We found the flavors to be perfect just the way it is written but you could add almonds, green onion, peanuts, water chestnuts etc. to make it your own thai chicken salad.
Provided by Kathy
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix vinegar, oil, peanut sauce and sugar together to make dressing.
- In a large bowl toss cabbage, carrots, chicken, cilantro and sesame seeds together.
- Stir in dressing, and black pepper just before serving.
- Note: We liked everything chopped very fine.
THAI CHICKEN SALAD
Make and share this Thai Chicken Salad recipe from Food.com.
Provided by tamibic
Categories Thai
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make dressing and add the chicken~ toss to coat.
- In large bowl mix the lettuce and cabbage.
- Add chicken/dressing mixture the avacado and gently toss.
- Top with sliced green onion and cilantro.
Nutrition Facts : Calories 203.9, Fat 12.1, SaturatedFat 2.2, Cholesterol 23.2, Sodium 1121.5, Carbohydrate 15.4, Fiber 7, Sugar 7.1, Protein 11.5
TANGY THAI CABBAGE SALAD
I found a basic recipe for a Thai cabbage slaw, and I added a few tweaks of my own to give it a crunchier texture and a little more zip! It goes well with grilled meats and seafood on a hot day.
Provided by krista v.
Categories Salad Vegetable Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
- Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.
Nutrition Facts : Calories 133.7 calories, Carbohydrate 15.9 g, Fat 7.5 g, Fiber 4 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 173.7 mg, Sugar 7 g
THAI CHICKEN SALAD WITH RICE NOODLES
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
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.
THAI CHICKEN PASTA SALAD
I combined several recipes to come up with my healthier twist on traditional pad thai. My version has only one-third the sodium of frozen versions you find in the store. -Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking., Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat., Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 400 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 298mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 9g fiber), Protein 25g protein.
ASIAN CHICKEN AND CABBAGE SALAD
This Asian Chicken and Cabbage Salad makes for an easy dinner. You can use leftover chicken and the sesame oil helps give it an Asian flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a blender, combine scallions, cilantro, vinegar, ginger, and sesame oil; blend until smooth. Season generously with salt and pepper. Set dressing aside.
- In a large bowl, toss the cabbage, carrots, and chicken with dressing. Divide evenly among plates; garnish with cilantro sprigs, and serve with rice crackers, if desired.
Nutrition Facts : Calories 278 g, Fat 11 g, Fiber 5 g, Protein 28 g
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- If you are using the chicken, bring a small pot of water to a boil. Drop in the chicken breasts. Cover the pot. Remove pot from heat. Let stand 15 minutes. Uncover. Remove breasts. Let cool briefly. Pull/shred into pieces.
- Meanwhile, remove the core from the cabbage. Thinly slice the cabbage and place in a large bowl. Pour in the oil. Sprinkle evenly with the salt. Massage the cabbage with your hands. Really squeeze it firmly until it shrinks in size and becomes more saturated in hue.
- To the bowl of cabbage, add the peppers, carrots, scallions, cilantro, and red onion. Add the chicken, if using.
- Make the dressing: Stir together the lime juice, fish sauce, sugar, and Sriracha. Pour over the bowl of vegetables. Toss to coat evenly. Taste. Adjust with more salt or Sriracha as needed.
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