Best Thai Vietnamese Salad Bar Recipes

THAI-VIETNAMESE SALAD BAR SUPREME

Thai-Vietnamese Salad Bar Supreme image

Provided by Rachael Ray : Food Network

Time 40m

Yield up to 6 servings

Number Of Ingredients 32

Ingredients

3 hearts Romaine lettuce, chopped
1 sack (10 ounces) mixed baby greens
2 cups fresh bean sprouts, any variety
1 cup thinly sliced daikon or red radishes
2 cups shredded carrots, available prepped in plastic bags in produce case
8 scallions, sliced on the bias
1/2 seedless cucumber, sliced in 1/2 lengthwise, thinly sliced
1 pint yellow or red grape tomatoes
1 red onion, quartered and thinly sliced
1 bunch fresh mint leaves, trimmed
1 bunch fresh basil leaves, trimmed
2 (2-ounce) packages chopped nuts, found on baking aisle
8 slices almond toast or anisette toast, (recommended: Stella D'Oro) cut into 1-inch pieces
1/4 cup tamari dark soy sauce
2 tablespoons vegetable oil, eyeball it
4 to 8 thin cut chicken cutlets, depending on size
Salt and freshly ground black pepper
1 pound mahi mahi
1 ripe lime
3 tablespoons white vinegar or rice wine vinegar
1/2 cup white grape juice concentrate or apple juice concentrate
3 tablespoons peanut butter
2 inches fresh ginger root, grated
1/2 teaspoon cayenne pepper
1/2 cup vegetable oil
1 tablespoon chopped nuts (from salad bar)
3 tablespoons white vinegar or rice wine vinegar
1/3 cup pepper jelly, available on condiment aisle
2 cloves garlic, finely chopped
1 teaspoon freshly ground black pepper
2 teaspoons hot chili oil
1/2 cup vegetable oil

Steps:

Arrange salad bar ingredients in serving dishes and bowls as you prep them: romaine, baby mixed greens, bean sprouts, daikon radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise "croutons".
Heat a grill pan over medium high heat.
Combine soy and oil in a shallow dish. Add chicken and turn to coat. Season chicken with salt and pepper. Drizzle fish with oil and season with salt and pepper. Grill chicken 3 minutes on each side. Cut chicken into strips on an angle and pile onto a serving plate. Grill fish 4 to 5 minutes on each side, until opaque. Squeeze lime over the fish and break into chunks as you transfer it to a serving plate.
Combine all ingredients, except oil, for peanut dressing in a blender. Blend for 30 seconds, then open lid and continue dressing by streaming in oil. Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together. Stream in vegetable oil while continuing to whisk. When the oil is incorporated, transfer dressing to a small dish to serve.

THAI-VIETNAMESE SALAD BAR

Thai-Vietnamese Salad Bar image

This is so goood! You can put this together and have your friends over and enjoy the party! I just love salads and the dressings are lovely!This came from Rachael Ray.

Provided by Sharon123

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 32

Ingredients

3 romaine lettuce hearts, chopped
1 (10 ounce) bag mixed baby greens
2 cups fresh bean sprouts
1 cup thinly sliced daikon radishes or 1 cup red radish
2 cups shredded carrots
10 scallions, sliced on the bias
1/2 seedless cucumber, sliced in 1/2 lengthwise,thinly sliced
1 pint yellow grape tomatoes or 1 pint red grape tomatoes
1 red onion, quartered and thinly sliced
1 bunch fresh mint leaves, trimmed
1 bunch fresh basil leaf, trimmed
2 (2 ounce) packages chopped nuts
8 slices almond toast or 8 slices anisette toast, cut into 1 inch pieces (recommend Stella D'Oro)
1/4 cup tamari soy sauce
2 tablespoons vegetable oil
4 -6 thin cut chicken cutlets (optional)
salt & freshly ground black pepper
1 lb mahi mahi (optional)
1 ripe lime
3 tablespoons white vinegar or 3 tablespoons rice wine vinegar
1/2 cup white grape juice concentrate or 1/2 cup apple juice concentrate
3 tablespoons peanut butter
2 inches fresh gingerroot, grated
1/2 teaspoon cayenne pepper
1/2 cup vegetable oil
1 tablespoon chopped nuts (from salad bar)
3 tablespoons white vinegar or 3 tablespoons rice wine vinegar
1/3 cup pepper jelly
2 cloves garlic, minced
1 teaspoon fresh ground black pepper
2 teaspoons hot chili oil
1/2 cup vegetable oil

Steps:

Arrange salad bar ingredients in attractive dishes and bowls as you prepare them: romaine, baby mixed greens, bean sprouts, daikon or red radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise"croutons".
Heat a grill pan over medium high heat.
Combine soy and oil in a shallow dish.
Add chicken and turn to coat.
Season chicken with salt and pepper.
Drizzle fish with oil and season with salt and pepper.
Grill chicken 3 minutes on each side.
Cut chicken into strips on an angle and place onto a serving plate.
Grill fish 4 to 5 minutes on each side, until opaque.
Squeeze lime over the fish and break up into chunks as you transfer it to a serving plate.
Combine all ingredients, except oil, for peanut dressing in a blender.
Blend for 30 seconds, then open lid and continue dressing by pouring slowly in oil.
Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together.
Slowly pour in vegetable oil while continuing to whisk.
When the oil is thoroughly mixed, transfer dressing to a small dish to serve.

Nutrition Facts : Calories 902.8, Fat 60.1, SaturatedFat 8.5, Cholesterol 27.6, Sodium 1193.1, Carbohydrate 82, Fiber 14.2, Sugar 32, Protein 18.8

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #salads #poultry #asian #thai #vietnamese #chicken #dietary #meat #chicken-breasts