THAI GRILLED CHICKEN SALAD
Provided by Seonkyoung Longest
Time 12m
Yield 6
Number Of Ingredients 16
Steps:
- Combine all the ingredients for the chicken marinade in a mixing bowl or a plastic air tight bag. Marinate chicken at least 1 hour to overnight.
- Add all ingredients for the dressing in a measuring cup or a glass jar. Whisk until it's well combined. Taste the dressing if it's perfect to your taste. Add more fish sauce for saltiness, sweetness for palm sugar and sourness for lime juice to your taste. Add freshly chopped Thai chili, if you want super spicy! Set aside. You can keep this dressing in a refrigerator for 7 days.
- Grill the chicken for 4 to 5 minutes each side or until nicely charred outside and juicy yet fully cooked inside. Let it rest for 3 to 5 minutes then cut into bite sizes.
- Now, if you are serving the whole thing at once, in a large mixing bowl, add all the vegetables for the salad, grilled chicken, chili flakes and roasted rice powder. Drizzle the dressing and the juice from the plate where grilled chicken was resting. It's all flavor!! Toss away until well combined.
- Garnish with some more roasted rice powder. Serve with any side dishes you'd like to enjoy. I love just digging in to the salad with ice cold beer, but sticky rice or warm cooked jasmine rice will go amazingly with the salad too!
- You can also keep the ingredients - the grilled chicken, the dressing and the veggies -separately and enjoy anytime you're ready!
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 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 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
GRILLED CHICKEN SALAD WITH THAI LIME-CHILE VINAIGRETTE
Entertain at a moment's notice with this versatile and easy Grilled Chicken Salad with Thai Lime-Chile Vinaigrette. It's perfect for picnics and small gatherings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- In a medium bowl, mix together vinegar, fish sauce, sambal paste, soy sauce, sesame oil, and lime juice. Slowly whisk in 1/4 cup vegetable oil to emulsify. Stir in 1 slice red chile and 1/4 cup chopped cilantro; set vinaigrette aside.
- Heat a grill pan over high heat. Rub chicken with 2 tablespoons oil and season with salt and pepper. Place chicken on grill pan and cook, turning once, about 2 minutes per side. Transfer chicken to a baking sheet; transfer to oven and bake until cooked through, about 10 minutes. Transfer to a cutting board and let cool.
- Fill a medium saucepan with oil to a depth of 3 inches; heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Working in batches, add cellophane noodles to hot oil and cook until puffed, about 30 seconds. Transfer to a paper-towel lined plate to cool.
- Bring a medium pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add snow peas to boiling water and cook until tender-crisp, about 2 minutes. Drain and transfer to ice-water bath until cooled. Drain and thinly slice on the bias.
- Arrange cabbage, carrots, cucumbers, noodles, and snow peas on a large platter. Slice cooled chicken and arrange over salad. Garnish with peanuts, basil, mint, and remaining slices of chile. Serve with vinaigrette.
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
More about "thai grilled chicken salad with basil mint food"
THAI GRILLED CHICKEN NOODLE SALAD | CHICKEN.CA
From chicken.ca
Servings 4Calories 650 per serving
GRILLED CHICKEN THIGHS WITH THAI BASIL SALAD RECIPE
From myrecipes.com
MINT CHICKEN WITH THAI BASIL AND MINCED MEAT | CURRY …
From thecurrymommy.com
THAI CHICKEN SALAD | RECIPETIN EATS
From recipetineats.com
GRILLED MARINATED THAI CHICKEN (GAI YANG) | RECIPETIN EATS
From recipetineats.com
THAI GRILLED CHICKEN NOODLE SALAD - THE DAILY MEAL
From thedailymeal.com
4.7/5
GRILLED THAI BASIL CHICKEN - COOKS WELL WITH OTHERS
From cookswellwithothers.com
THAI CHICKEN STIR-FRY WITH BASIL & MINT - THE WOKS OF LIFE
From thewoksoflife.com
INDONESIAN GRILLED SAMBAL CHICKEN | FEASTING AT HOME
From feastingathome.com
AUTHENTIC THAI GRILLED CHICKEN RECIPE (GAI YANG ไก่ย่าง)
From eatingthaifood.com
THAI GRILLED CHICKEN SALAD - VIKALINKA
From vikalinka.com
THAI SALAD WITH GRILLED CHICKEN - FIT MITTEN KITCHEN
From fitmittenkitchen.com
GRILLED CHICKEN RECIPES: 50 OF OUR BEST IDEAS [WITH VIDEO]
From tasteofhome.com
THAI CHICKEN SALAD - LITTLE LEAF FARMS
From littleleaffarms.com
THAI CHICKEN THIGHS - DAMN DELICIOUS
From damndelicious.net
THAI CRUNCH SALAD WITH PEANUT DRESSING | GIMME SOME OVEN
From gimmesomeoven.com
25 BEST FRESH MINT RECIPES - HOW TO COOK WITH MINT FOR DINNER
From goodhousekeeping.com
THAI CHICKEN SALAD WITH RICE NOODLES - GLEBE KITCHEN
From glebekitchen.com
CRISPY THAI CHICKEN SALAD RECIPE | BON APPéTIT
From bonappetit.com
HERB-GRILLED CHICKEN BREASTS, THAI STYLE RECIPE | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love