Figgy Thai Chicken Salad Food

THAI CHICKEN SALAD

Thai Chicken Salad image

Provided by Food Network

Time 1h13m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 pounds boneless chicken breast
3 cups water
1 tablespoon kosher salt
2 stalks lemongrass, minced
1 tablespoon minced garlic
2 teaspoons Thai chili powder
3 tablespoons canola oil
4 stalks celery, finely chopped
2 red onions, finely chopped
2 tablespoons coarsely chopped fresh mint
1 tablespoon coarsely chopped Thai basil leaves or regular fresh basil
1 tablespoon coarsely chopped cilantro leaves
1 teaspoon honey
2 tablespoons lime juice
1 head romaine lettuce, washed and chopped* see note

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.

FIGGY THAI CHICKEN SALAD

Figgy Thai Chicken Salad image

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

Provided by Mirj2338

Categories Lunch/Snacks

Time 5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

6 tablespoons lime juice
1/4 cup honey
3 teaspoons low sodium soy sauce
1/4 teaspoon red chili pepper flakes
2 teaspoons gingerroot, very finely minced
2 cups cooked chicken, shredded
1 cup california dried fig, sliced crosswise
2 green onions, thinly sliced
1/4 cup mint, chopped
1/2 cantaloupe, pared and cut into ½ inch cubes
1 red bell pepper, cut into ½ inch cubes
1/2 cucumber, peeled,seeded and cut into ½ inch cubes
12 leaves iceberg lettuce
1/4 cup roasted peanuts (optional)
mint sprig, garnish (optional)

Steps:

In small bowl, combine first five ingredients.
Place the chicken in a medium bowl, and toss with the figs, green onions and chopped mint.
Pour the marinade over chicken mixture with the cantaloupe, bell pepper and cucumber.
Arrange lettuce on a chilled platter (2 per plate).
Mound the chicken salad attractively in center.
Sprinkle with peanuts and garnish with mint as desired.

Nutrition Facts : Calories 219.8, Fat 3.6, SaturatedFat 0.9, Cholesterol 35, Sodium 140.8, Carbohydrate 36.2, Fiber 4.1, Sugar 29.1, Protein 13.9

THAI CHICKEN SALAD

Thai chicken salad image

This salad couldn't be easier to make - simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, cashew nuts and herbs

Provided by Katy Greenwood

Categories Main course

Time 20m

Number Of Ingredients 11

Ingredients

1 head Chinese leaf , shredded
2 cooked chicken breasts or 200g leftover cooked chicken, shredded
1 mango , peeled, stoned and thinly sliced
bunch mint , leaves picked
6 spring onions , sliced diagonally
3 tbsp salted peanut or cashew nuts, roughly chopped
juice 4 limes
4 tbsp sesame oil
pinch of sugar
splash of fish sauce
2 large red chillies , deseeded and finely chopped

Steps:

To make the dressing, mix together all the ingredients and stir to dissolve the sugar.
In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.

Nutrition Facts : Calories 332 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium

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