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 RED CURRY GRILLED CHICKEN SALAD
Thai Red Curry Grilled Chicken Salad Recipe - Panang curry marinaded chicken, grilled and served with napa cabbage, mango, radishes, and peanut dressing.
Provided by Sommer Collier
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Preheat the grill. Place the chicken in a baking dish. Rub the pieces of chicken on all sides with Panang red curry paste. Do not salt and pepper. Let the chicken marinate for at least 20 minutes.
- Place the ingredients for the dressing in a blender. Puree until smooth.
- Prep all the produce. Once the grill reaches 350-400 degrees F, grill the chicken for 5 minutes per side. Allow the chicken to rest another 5 minutes, before slicing into thin strips.
- Arrange the napa cabbage, mangos, and vegetables on salad plates. Top with sliced grilled chicken, cilantro, and peanuts. Serve each salad plate with a side of peanut dressing.
Nutrition Facts : ServingSize 1.5 cups, Calories 575 kcal, Carbohydrate 24 g, Protein 59 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 145 mg, Sodium 429 mg, Fiber 6 g, Sugar 14 g
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
CURRY CHICKEN SALAD
A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy!
Provided by Samantha
Categories Salad Curry Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 1 g, Cholesterol 36.6 mg, Fat 1.6 g, Fiber 0.5 g, Protein 14 g, SaturatedFat 0.4 g, Sodium 46.3 mg, Sugar 0.3 g
CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
CURRY BARBECUED CHICKEN
Great flavor brought to prefection on the BBQ. Be sure to watch chicken carefully, smaller pieces will, of course, cook more quickly.
Provided by Annacia
Categories Curries
Time 44m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine cooking oil, lime zest and juice, onion, garlic, curry powder,salt, cumin, coriander, cinnamon and pepper.
- Place chicken in large zip lock bag and pour marinade over chicken.
- Chill 4 to 6 hrs, turning bag occasionally to coat evenly.
- Remove chicken pieces and reserve marinade.
- Place chicken, bone side down over medium-hot coals (or heat).
- Brush chicken with marinade frequently.
- Grill for about 25 minutes.
- Turn chicken over and grill 15 to 20 mins more, continuing to apply marinade.
- Garnish with lime slices and parsley.
Nutrition Facts : Calories 736.3, Fat 56.5, SaturatedFat 14, Cholesterol 212.8, Sodium 344.8, Carbohydrate 1.4, Fiber 0.3, Sugar 0.2, Protein 53
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