Best Shredded Thai Chicken Salad Recipes

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

SHREDDED THAI CHICKEN PASTA SALAD

Shredded Thai Chicken Pasta Salad image

Add this flavorful recipe as a regular to your collection of dinner or lunch time favorites.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Suddenly Pasta Salad™ classic
1/4 cup creamy peanut butter
1/4 cup natural rice vinegar
3 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon Sriracha sauce
2 cups shredded deli rotisserie chicken (from 2 to 2 1/2 lb chicken)
2 cups chopped fresh broccoli
1 cup matchstick (julienne-cut) carrots
3 tablespoons chopped honey-roasted peanuts

Steps:

Cook pasta as directed on box. Meanwhile in large bowl, stir together seasoning mix (from salad box), peanut butter, vinegar, soy sauce, oil, honey and Sriracha sauce with whisk or fork until blended.
Drain pasta; rinse with cold water. Shake to drain well.
Add drained pasta, chicken, broccoli and carrots to peanut butter mixture; toss to coat. Sprinkle with peanuts. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 40 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 11 g, TransFat 0 g

THAI SHREDDED CHICKEN & RUNNER BEAN SALAD

Thai shredded chicken & runner bean salad image

This low-fat yet satisfying salad is full of authentic Asian flavour and will add plenty of zing to al fresco dining

Provided by Lulu Grimes

Categories Lunch, Main course

Time 35m

Number Of Ingredients 16

Ingredients

200g runner beans (or any other green bean), topped and tailed
1 red chilli , halved and finely sliced, use a bird's eye chilli for more heat
2 shallots , finely sliced
1 lemongrass , finely sliced
2cm piece ginger , shredded
2 cooked, skinless chicken breasts
small bunch mint leaves
large bunch Thai basil or coriander
1 lime cut in wedges or cheeks, to serve
steamed jasmine rice , to serve
100ml coconut cream
1 garlic clove , crushed
3 tbsp fish sauce
1 tsp sugar
juice 1 lime
1 bird's eye chilli , finely diced

Steps:

Run a potato peeler down either side of the beans to remove any stringy bits. Cut into strips using a bean slicer, or on the diagonal into 2cm pieces. Cook the beans in simmering salted water for 4 mins or until tender but still bright green. Drain and put in a bowl with the chilli, shallots, lemongrass and ginger. Pull the chicken breasts into shreds using your fingers and add to the bowl.
Make the dressing. Mix the coconut with the garlic, fish sauce, sugar, lime and chilli. Tear the mint and Thai basil over the chicken and toss everything together. Pile onto a plate and pour over the dressing. Serve with the lime to squeeze over and jasmine rice.

Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 2.31 milligram of sodium

THAI SHREDDED CHICKEN AND STRAWBERRY SALAD

Thai Shredded Chicken and Strawberry Salad image

Number Of Ingredients 11

Ingredients

1 1/2 pounds boned, skinned chicken breasts
3/4 cup unsweetened flaked coconut
3/4 cup lime juice
2 tablespoons sugar
1 1/2 tablespoons Thai or Vietnamese fish sauce
2 tablespoons minced, seeded jalapeno chiles
2 teaspoons canola oil
1 1/2 cups lightly packed small fresh mint leaves
1 1/2 cups lightly packed small fresh basil leaves
1/2 cup lightly packed small cilantro sprigs
1 quart strawberries, hulled and quartered

Steps:

Heat 4 qts. water to boiling in a 5- to 6-qt. pan. Add chicken, cover, and remove from heat. Let stand until chicken is no longer pink in center, 20 to 30 minutes. Transfer chicken to a plate and let cool.
Preheat oven to 350°. Toast coconut in a pan until light golden, 4 minutes. Let cool.
Combine lime juice, sugar, fish sauce, chiles, and oil in a large bowl. Tear chicken into bite-size shreds; toss with dressing. Just before serving, gently mix in herbs and berries. Pile on plates and top with coconut.