Best Thai Chicken Salad In Egg Roll Wrapper Bowls Recipes

THAI CHICKEN SALAD IN A SPRING ROLL BOWL

Steps:

• Preheat oven to 350°F.
• Cook chicken breasts by pan searing, poaching, baking, grilling. Your choice. Can use leftover chicken if available. Cut into small dice.
• Meanwhile, spray muffin tin with Pam. Spray 8 spring roll wrappers on one side with Pam. Place sprayed side up, one per muffin cup, pressing gently to fit.
• Bake at 350°F for eight minutes until browned. Cool on wire rack.
• Combine dressing ingredients in large (later the salad will be added) bowl, whisk well.
• To make salad: Place salad ingredients in large bowl with dressing and gently toss to combine well.
• Place 3/4 to 1 cup salad into each crispy cup and serve immediately.

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 CHICKEN SPRING ROLLS

Steps:

• Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
• Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
• Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
• Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.