Thai Shredded Chicken Runner Bean Salad Food

SHREDDED THAI CHICKEN SALAD

Shredded Thai chicken salad image

Provided by Alida Ryder

Time 10m

Number Of Ingredients 15

Ingredients

1 small cabbage (shredded)
2 carrots (julienned/grated)
2 spring onions (finely sliced)
1 cup sugar snap peas (julienned)
1 red bell pepper (julienned)
1 yellow bell pepper (julienned)
2 cooked chicken breasts (shredded)
2 tablespoons smooth peanut butter
1 tablespoon soy sauce
2 teaspoons fish sauce
1 teaspoon crushed garlic
1 teaspoon crushed ginger
½ teaspoon finely chopped chillies
juice of 1 lime
splash of water to thin out

Steps:

Combine all the salad ingredients in a large bowl.
In a separate bowl, whisk together the salad dressing ingredients.
Pour the salad dressing over the salad then toss well.
Serve immediately.

THAI CHICKEN SALAD

Thai Chicken Salad image

Provided by Food Network

Categories main-dish

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.

SHREDDED THAI CHICKEN SALAD

Shredded Thai Chicken Salad image

Recreate a Thai restaurant favorite with easy, short-cut ingredients, including deli rotisserie chicken and packaged broccoli slaw.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup julienne (matchstick-cut) carrots
1 cup broccoli slaw mix
1 large green onion, chopped
2 tablespoons creamy peanut butter
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon honey
4 teaspoons soy sauce
1/8 teaspoon red pepper sauce
Fresh cilantro, if desired

Steps:

In large bowl, toss salad ingredients.
In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated. Garnish with cilantro.

Nutrition Facts : Calories 310, Carbohydrate 15 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 710 mg, Sugar 11 g, TransFat 0 g

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