CHICKEN SALAD WITH THAI-FLAVORED DRESSING
With rotisserie chickens so readily available, it's easy to buy a pre-roasted bird and pull the meat off the bones for use in recipes that would otherwise likely be too complicated for a weeknight meal. A little shredding and chopping is all it takes to serve up this delicious Thai-flavored chicken salad.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad
Yield 4
Number Of Ingredients 15
Steps:
- In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
- Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 16.8 g, Cholesterol 127.5 mg, Fat 10.5 g, Fiber 4 g, Protein 55.1 g, SaturatedFat 2.5 g, Sodium 791.7 mg, Sugar 8.5 g
THAI CHICKEN SALAD
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
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
THAI CHICKEN SALAD
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
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
THAI STYLE CHICKEN SALAD
Make and share this Thai Style Chicken Salad recipe from Food.com.
Provided by Missy Wombat
Categories Poultry
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine Chicken with garlic, ginger, and soy.
- Cover and refrigerate for 2 hrs.
- Heat Oil to medium heat and cook chicken in small batches.
- Set aside.
- Combine chicken with prepared onions, capsicums, peas and parsley on serving plate.
- Place chilli sauce, oil and vinegar in jar, shake well and pour over salad.
- Toss lightly to combine all ingredients.
- Serve straight away.
Nutrition Facts : Calories 362.4, Fat 23.8, SaturatedFat 5.2, Cholesterol 92.8, Sodium 597.6, Carbohydrate 4, Fiber 1.2, Sugar 1.7, Protein 31.9
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 STYLE CHICKEN SALAD
If you have any left over chicken, this is the salad to make. I love it in a pita half with lots of fresh cilantro. But, it's also a great canape topping for a party.
Provided by Geema
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl whisk together the lime juice, the salt, the chili powder, the fresh cilantro, the mint, and the sugar.
- Stir in the chicken, the shallot, and the scallion, and then the mayonnaise.
- The chicken salad may be made 1 day in advance and kept overed and chilled.
- Serve in pita halves with cilantro or as a canape topping on crispy toast rounds.
Nutrition Facts : Calories 140.7, Fat 5.8, SaturatedFat 0.9, Cholesterol 38, Sodium 731.6, Carbohydrate 8.1, Fiber 0.6, Sugar 1.4, Protein 14.4
THAI-STYLE CHICKEN SALAD WITH SPICY PEANUT DRESSING
Don't dress the chicken when it's warm--it will absorb too much of the dressing. For even less fuss, use a fully cooked supermarket rotisserie chicken. This recipe is best served over salad greens. Published May 1, 2006. From Cook's Illustrated.
Provided by Something to Chu On
Categories Salad Dressings
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes. When cool, pull the meat off the bones in 2-inch shreds, discarding fat and sinew. Reserve 5 cups for this recipe; set the rest aside for another use. (The chicken can be roasted, shredded, and refrigerated in an airtight container for up to 24 hours.).
- Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (Dressing may be made ahead of time, covered, and refrigerated overnight. Whisk to recombine before using.).
- Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.
Nutrition Facts : Calories 635.8, Fat 45.5, SaturatedFat 11.8, Cholesterol 162.6, Sodium 205.9, Carbohydrate 13.4, Fiber 2.6, Sugar 7.3, Protein 44.1
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