Spicy Thai Chicken Salad Food

SPICY THAI CHICKEN SALAD

Spicy Thai Chicken Salad image

This salad uses a bagged Italian salad as its base. If you love those Thai flavors of cilantro, bell peppers etc., you'll love this one. (5 servings yield about 3 cups of salad each).

Provided by SharleneW

Categories Chicken

Time 10m

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

2 cups cooked chicken breasts, chopped (about 1 pound)
2 cups red bell peppers, strips
1 cup sliced celery
1 cup thinly sliced red onion
1 cup sliced cucumber
1/2 cup coarsely chopped fresh cilantro leaves
1 (7 ounce) package Italian salad mix
3 tablespoons fresh lemon juice
2 tablespoons fish sauce
1 tablespoon sesame seeds, toasted
1 teaspoon sugar
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1 1/2 tablespoons olive oil (optional)

Steps:

Prepare salad by combine salad ingredients in a bowl.
To prepare dressing, combine lemon juice and remaining dressing ingredients, stirring with a whisk.
Drizzle the dressing over salad and toss well.

Nutrition Facts : Calories 165.4, Fat 5.5, SaturatedFat 1.4, Cholesterol 47, Sodium 615.5, Carbohydrate 10.8, Fiber 2.4, Sugar 6, Protein 18.6

LARB GAI - SPICY THAI CHICKEN SALAD

Larb Gai - Spicy Thai Chicken Salad image

Spicy Thai chicken salad, with a wonderful variety of flavors and textures. Use fresh herbs in this recipe, dried will not even come close! Use of boneless, skinless chicken and no added oil makes this a very tasty low-fat dish. Source: Somchet Chumpapo

Provided by Tracy K

Categories Thai

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb boneless skinless chicken breast, minced in food processor (do not sub ground chicken, it is too fatty!)
1 tablespoon roasted rice powder (available in Asian markets or you can make your own by roasting raw rice in a dry skillet till brown)
3 tablespoons chopped fresh cilantro
2 spring onions, chopped
2 tablespoons chopped shallots
3 tablespoons chopped mint leaves
1/2 teaspoon cayenne pepper
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon garlic and red chile paste
thinly sliced cabbage or lettuce, for serving
fresh cilantro stem, for garnish

Steps:

Heat nonstick skillet over medium heat, no oil necessary.
Add chicken, stir until cooked through.
Remove from heat, drain excess liquid.
Add fish sauce and lime juice.
Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
Adjust seasoning to taste.
Serve immediately over lettuce leaves or thinly sliced cabbage.
Garnish with cilantro sprigs.

Nutrition Facts : Calories 141.4, Fat 3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 664.3, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 24.8

SPICY THAI CHICKEN RICE SALAD

Spicy Thai Chicken Rice Salad image

This recipe originally came from the USA Rice Council's "Rice Cafe" website. I made some slight changes. It is perfect with BBQ pork ribs or shrimp kebabs! Makes a large bowl and is even better on Day 2 or 3!

Provided by LisaCooks

Categories Asian

Time 30m

Yield 8 cups, 10 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breasts
3 cups cooked long-grain rice
3 cups pre-cut coleslaw mix
1/4 cup chopped fresh cilantro leaves
1/2 cup coarsely chopped dry roasted peanuts
1 (7 ounce) bottle thai peanut sauce
1/4 cup vegetable oil
4 tablespoons soy sauce
4 tablespoons water

Steps:

Season chicken breasts with salt and pepper.
Grill, cool, and cut into bite size pieces.
In large bowl mix cooled rice, chicken, coleslaw mix, cilantro and peanuts.
In medium bowl whisk together Thai Peanut Sauce, vegetable oil, soy sauce and water.
Pour dressing over salad and toss.
Cover and refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 211.6, Fat 11.5, SaturatedFat 1.6, Cholesterol 13.7, Sodium 514.3, Carbohydrate 17.4, Fiber 1.6, Sugar 1.4, Protein 10.5

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