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.
Nutrition Facts : Calories 1040 kcal, Carbohydrate 55 g, Cholesterol 279 mg, Fiber 7 g, Protein 100 g, SaturatedFat 13 g, Sodium 3210 mg, Fat 48 g, ServingSize 2-3 servings, UnsaturatedFat 30 g
THAI GRILLED CHICKEN SALAD WITH BASIL & MINT
Make and share this Thai Grilled Chicken Salad With Basil & Mint recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Stir together the marinade and pour over the chicken strips. Toss to coat, then set in the refrigerator to marinate while you prepare the salad greens.
- Stir the salad dressing ingredients together in a cup. Taste-test the dressing, looking for a tangy taste that is a balance between sweet and sour, salty and spicy (it should have some kick to it from the cayenne/chili). Add a little more sugar if it's too sour. Set aside.
- Heat up grill and lightly brush grill with a little vegetable oil. Grill your marinated chicken, basting it with the left-over marinate the first time you turn it. For oven-broiling, place chicken strips on a broiler pan (or on a foil-covered cookie sheet, turning up foil at the edges to prevent spilling). Set oven to broil setting and place chicken on one of the upper racks, turning it every 3-5 minutes, or until well done.
- For the mint and basil, stack the leaves on top of each other, then thinly slice into slivers and toss in with the salad. Add most to the salad and toss with most of the dressing. Portion out onto plates and top with the hot chicken strips. Drizzle remaining dressing over the chicken and top with remaining basil and mint. For those who like it spicy, minced fresh chili can also be sprinkled over.
Nutrition Facts : Calories 306.5, Fat 3.4, SaturatedFat 0.8, Cholesterol 75.5, Sodium 4892.1, Carbohydrate 40.4, Fiber 1.9, Sugar 30.8, Protein 30.4
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 STYLE WARM CHICKEN SALAD WITH CHILLI, MINT & LIME
This is a fabulous recipe which is very quick to put together and even quicker to eat! It's been in the recipe folder on my computer for a while so I can't remember where it originally came from. I have actually added a few salad leaves in the past so feel free to play around with it.
Provided by HappyBunny
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
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.
THAI BEEF SALAD WITH MINT
Provided by Mark Bittman
Categories quick, salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Start a charcoal or wood fire or heat a gas grill or broiler. Rack should be about 4 inches from heat source. Grill or broil beef until medium rare, 5 to 10 minutes. Set aside to cool.
- Toss greens with mint, onion and cucumber. Combine all remaining ingredients with 1 tablespoon water -- mixture will be thin -- and toss greens with this dressing. Remove greens to a platter, reserving dressing remaining at bottom of bowl.
- Slice cooled beef thinly, reserving its juice. Combine juice with leftover dressing. Lay slices of beef over salad, drizzle dressing all over, and serve.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 395 milligrams, Sugar 3 grams
GRILLED THAI CHICKEN SALAD
"My husband and I love to eat Thai and Indian food, but notice that most of these cuisines do not offer fresh salads on their menus," writes Grace Kunert of Salt Lake City, Utah. "This is a recipe we developed to keep all those ethnic flavors when we needed a light dinner."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 261 calories, Fat 9g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 936mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
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