Best Warm Thai Chicken Salad Recipes

WARM THAI CHICKEN & NOODLE SALAD

Steps:

• Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
• Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
• Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
• Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.

THAI STYLE WARM CHICKEN SALAD WITH CHILLI, MINT & LIME

Steps:

• Heat the grill; Brush the chicken with vegetable oil and grill until cooked through; Let it rest for five minutes and then slice thinly.
• For the dressing, whisk the lime juice, fish sauce, sesame oil, and sugar until the sugar dissolves; Add the sliced shallots, chilli and spring onions and toss together.
• Tear the mint and coriander leaves and lightly toss with the chicken, salt and pepper.
• At the last minute, add the dressing to the chicken and toss lightly; Arrange it on plates, scatter with peanuts and serve with lime wedges.

WARM THAI CHICKEN SALAD

Steps:

• Heat oil in skillet or wok over med-high heat.
• Cook garlic and chile in oil around 30 secs, stirring frequently.
• Stir in chicken.
• Cook stirring occasionally, until chicken is no longer pink in center.
• Add bell pepper, cucumber and onions; toss with chicken mixture.
• Stir in remaining ingredients except salad greens.
• Heat to boiling, stirring constantly; boil and stir 30 secs.
• Remove from heat.
• Divide lettuce among 4 dinner plates.
• Spoon chicken mixture over lettuce, using slotted spoon.
• Drizzle liquid from skillet over chicken and lettuce.
• Garnish with dry-roasted peanuts and lime slices if desired.

WARM THAI CHICKEN SALAD

Steps:

• Heat oil in 10-inch skillet or wok over medium-high heat. Cook garlic and chili in oil 30 seconds, stirring frequently. Stir in chicken. Cook, stirring occasionally, until chicken is no longer pink in center. Add bell pepper, cucumber and green onions toss with chicken mixture. Stir in remaining ingredients except salad greens. Heat to boiling, stirring constantly boil and stir 30 seconds. Remove from heat. Divide salad greens among 4 dinner plates. Spoon chicken mixture over salad greens, using slotted spoon. Drizzle liquid from skillet over chicken mixture and salad greens. Garnish with peanuts and lime slices.1 Serving: Calories 200 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 60mg Sodium 580mg Carbohydrate 9g (Dietary Fiber 1g) Protein 26g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.