Best Thai Chicken Mango Pineapple Salad Recipes

Thai Pineapple Salad image

Provided by Northwestgal

Categories Pineapple

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1/3 cup olive oil or 1/3 cup vegetable oil
2 tablespoons lemon juice
1 tablespoon soy sauce
1 -2 teaspoon packed brown sugar
1 small pineapple, cut into chunks
1 tart red apple, diced
3 green onions, sliced (with tops)
1 small bunch romaine lettuce, shredded

Steps:

Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar; set aside.
Place pineapple chunks, apple and green onions in bowl. Add the dressing and toss well.
Place romaine in a shallow bowl, and mound the fruit mixture in the center.

Thai Chicken and Pineapple Salad with Thai Citrus Dressing image

Provided by Food Network

Time 52m

Yield 6 servings

Number Of Ingredients 36

2 skinless chicken breasts
1 tablespoon Bill's Chile and Herbs Mix, recipe follows
1 onion, julienned
1 clove garlic, minced
1 cup stemmed and julienned shiitake mushrooms
1 teaspoon olive oil
6 leaves butter lettuce, washed
1 red bell pepper, stemmed, seeded, and julienned
2 scallions, cut on bias
1 zucchini, julienned
1 cup shredded red cabbage
2 tablespoons chopped fresh cilantro leaves
1 cup pineapple chunks in juice, drained
1 cup Thai Citrus Dressing, recipe follows
1 cup fresh squeezed tangerine juice, or orange juice
1 tablespoon fresh squeezed lime juice
3 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger root
2 cloves garlic, minced
1/2 teaspoon toasted sesame seed oil
1 pinch fresh ground pepper
1 teaspoon chile sauce (recommended: Sriracha Thai)
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon finely chopped fresh basil leaves
1 pinch Chinese five-spice powder
4 tablespoons chile powder
4 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon chipotle powder
1 tablespoon dried thyme
1 tablespoon dried tarragon
1 teaspoon dried dill weed
1/2 teaspoon dried sage
2 tablespoons Szechuan peppercorns, crushed
1 teaspoon cumin seed, crushed
1 tablespoon coriander seed, crushed

Steps:

Season chicken breasts and grill or bake. Cut chicken into thin julienne strips and set aside. In a hot saute pan over medium high heat saute the onion, garlic, and mushrooms with the oil, tossing, 2 minutes. Set aside. Wash the lettuce leaves, pat dry and place in the center of 6 salad plates. Toss the remaining ingredients with the dressing in a bowl. Add the chicken and sauteed veggies and mix well. Evenly divide the salad and center on the lettuce leaf. Garnish with a cilantro leaf. Serve chilled.
Mix all of the ingredients together and pour over desired salad, pasta or fruit. It's also great over freshly sliced cucumbers, zucchini, peaches, pears, or apples. Toss and chew!
Place everything in a mill or coffee grinder and blend 15 to 20 seconds. Remove to a sealable container.