Warmthaichickensalad 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

WARM THAI CHICKEN SALAD

Warm Thai Chicken Salad image

Make and share this Warm Thai Chicken Salad recipe from Food.com.

Provided by VickyJ

Categories Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 garlic clove, finely chopped
1 jalapeno chile, seeded and finely chopped (wear gloves)
1 lb skinless chicken breast half, cut into 1/2 inch pieces
1 sweet bell pepper, chunked
1 medium cucumber, cut length-wise in half then crosswise into 1/4 inch slices (2 cups)
2 green onions, sliced
1/4 cup lime juice
2 tablespoons soy sauce
1 tablespoon chopped fresh cilantro
2 teaspoons sugar
1/4 teaspoon pepper
lettuce, of choice

Steps:

Heat oil in skillet or wok over med-high heat.
Cook garlic and chile in oil around 30 secs, stirring frequently.
Stir in chicken.
Cook stirring occasionally, until chicken is no longer pink in center.
Add bell pepper, cucumber and onions; toss with chicken mixture.
Stir in remaining ingredients except salad greens.
Heat to boiling, stirring constantly; boil and stir 30 secs.
Remove from heat.
Divide lettuce among 4 dinner plates.
Spoon chicken mixture over lettuce, using slotted spoon.
Drizzle liquid from skillet over chicken and lettuce.
Garnish with dry-roasted peanuts and lime slices if desired.

THAI CHICKEN SALAD

Thai Chicken Salad image

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

Ingredients

2 chicken breast halves, cooked and shredded or cubed
1/2 head cabbage, shredded
1/2 head lettuce, shredded
1 avocado, diced
2 green onions, sliced
1/2 cup chopped fresh cilantro
1/2 cup rice vinegar
3 tablespoons fish sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon red chili pepper

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

THAI STYLE WARM CHICKEN SALAD WITH CHILLI, MINT & LIME

Thai Style Warm Chicken Salad With Chilli, Mint & Lime image

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

Ingredients

2 chicken breasts
1 teaspoon vegetable oil
3 tablespoons fresh mint leaves
3 tablespoons fresh coriander leaves
sea salt
fresh ground pepper
2 tablespoons salted peanuts
1 lime, quartered
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sesame oil or 1 teaspoon vegetable oil
2 teaspoons sugar
4 small red shallots, sliced
1 small red chile, sliced
2 spring onions, finely sliced

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.

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