Best Thai Grilled Chicken Salad With Basil Mint Recipes

Thai Grilled Chicken Salad image

Provided by Seonkyoung Longest

Time 12m

Yield 6

Number Of Ingredients 16

6 chicken thighs, bone-less and skin-less
3 Tbsp oyster sauce
6 cloves garlic, chopped (approximately 1 1/2 Tbsp)
1/2 tsp white pepper
2 Tbsp vegetable oil
4 Tbsp fish sauce
3 Tbsp palm sugar, honey or pure maple syrup
1 tsp tamarind paste
2 limes, plus more to taste
A bunch cilantro, roughly chopped
A bunch mint, leaves picked
2 shallots, sliced
4 green onions 1/4-inch chopped
1/2 English cucumber, half-moon sliced
1 1/2 to 3 Tbsp Thai chili flakes
2 Tbsp roasted rice powder (See note)

Steps:

Combine all the ingredients for the chicken marinade in a mixing bowl or a plastic air tight bag. Marinate chicken at least 1 hour to overnight.
Add all ingredients for the dressing in a measuring cup or a glass jar. Whisk until it's well combined. Taste the dressing if it's perfect to your taste. Add more fish sauce for saltiness, sweetness for palm sugar and sourness for lime juice to your taste. Add freshly chopped Thai chili, if you want super spicy! Set aside. You can keep this dressing in a refrigerator for 7 days.
Grill the chicken for 4 to 5 minutes each side or until nicely charred outside and juicy yet fully cooked inside. Let it rest for 3 to 5 minutes then cut into bite sizes.
Now, if you are serving the whole thing at once, in a large mixing bowl, add all the vegetables for the salad, grilled chicken, chili flakes and roasted rice powder. Drizzle the dressing and the juice from the plate where grilled chicken was resting. It's all flavor!! Toss away until well combined.
Garnish with some more roasted rice powder. Serve with any side dishes you'd like to enjoy. I love just digging in to the salad with ice cold beer, but sticky rice or warm cooked jasmine rice will go amazingly with the salad too!
You can also keep the ingredients - the grilled chicken, the dressing and the veggies -separately and enjoy anytime you're ready!

Thai Chicken Salad image

Provided by Food Network

Categories main-dish

Time 1h13m

Yield 6 servings

Number Of Ingredients 15

2 pounds boneless chicken breast
3 cups water
1 tablespoon kosher salt
2 stalks lemongrass, minced
1 tablespoon minced garlic
2 teaspoons Thai chili powder
3 tablespoons canola oil
4 stalks celery, finely chopped
2 red onions, finely chopped
2 tablespoons coarsely chopped fresh mint
1 tablespoon coarsely chopped Thai basil leaves or regular fresh basil
1 tablespoon coarsely chopped cilantro leaves
1 teaspoon honey
2 tablespoons lime juice
1 head romaine lettuce, washed and chopped* see note

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 Grilled Chicken Salad With Basil & Mint image

Provided by gailanng

Time 30m

Yield 2 serving(s)

Number Of Ingredients 16

2 boneless skinless chicken breasts or 4 -8 skinless chicken thighs, cut into thick strips
1 large bowl salad greens (enough for 2-3 people)
10 mint leaves
1 handful fresh basil
1 -2 cup cherry tomatoes, sliced in half (optional)
1 tablespoon black peppercorns, coarsely ground (use pestle & mortar, coffee grinder, or a peppermill that can ground coarsely)
4 garlic cloves, minced
3 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons fresh-squeezed lime juice (or substitute lemon juice)
2 tablespoons brown sugar
1 lime, juice of
3 tablespoons fish sauce
2 tablespoons brown sugar
2 garlic cloves, minced
1/2 teaspoon cayenne pepper or 1/2 teaspoon dried crushed chili

Steps:

Stir together the marinade and pour over the chicken strips. Toss to coat, then set in the refrigerator to marinate while you prepare the salad greens.
Stir the salad dressing ingredients together in a cup. Taste-test the dressing, looking for a tangy taste that is a balance between sweet and sour, salty and spicy (it should have some kick to it from the cayenne/chili). Add a little more sugar if it's too sour. Set aside.
Heat up grill and lightly brush grill with a little vegetable oil. Grill your marinated chicken, basting it with the left-over marinate the first time you turn it. For oven-broiling, place chicken strips on a broiler pan (or on a foil-covered cookie sheet, turning up foil at the edges to prevent spilling). Set oven to broil setting and place chicken on one of the upper racks, turning it every 3-5 minutes, or until well done.
For the mint and basil, stack the leaves on top of each other, then thinly slice into slivers and toss in with the salad. Add most to the salad and toss with most of the dressing. Portion out onto plates and top with the hot chicken strips. Drizzle remaining dressing over the chicken and top with remaining basil and mint. For those who like it spicy, minced fresh chili can also be sprinkled over.

Nutrition Facts : Calories 306.5, Fat 3.4, SaturatedFat 0.8, Cholesterol 75.5, Sodium 4892.1, Carbohydrate 40.4, Fiber 1.9, Sugar 30.8, Protein 30.4