THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING
Steps:
- To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
- In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
- Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
- In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup
SPICY CHICKEN SALAD
Try a Spicy Chicken Salad for a little extra attitude. This Spicy Chicken Salad has chili powder and cayenne pepper, plush a dash of cinnamon, too.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss chicken, celery and onions in large bowl.
- Mix next 5 ingredients until blended. Add to chicken mixture; mix lightly.
- Refrigerate several hours or until chilled. Serve each portion with 1 cup grapes and 5 crackers.
Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
SPICY THAI CHICKEN SALAD
This salad uses a bagged Italian salad as its base. If you love those Thai flavors of cilantro, bell peppers etc., you'll love this one. (5 servings yield about 3 cups of salad each).
Provided by SharleneW
Categories Chicken
Time 10m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Prepare salad by combine salad ingredients in a bowl.
- To prepare dressing, combine lemon juice and remaining dressing ingredients, stirring with a whisk.
- Drizzle the dressing over salad and toss well.
Nutrition Facts : Calories 165.4, Fat 5.5, SaturatedFat 1.4, Cholesterol 47, Sodium 615.5, Carbohydrate 10.8, Fiber 2.4, Sugar 6, Protein 18.6
SPICY CHICKEN SALAD
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine all ingredients in large bowl. In a small bowl, stir together lime juice, mustard, mayonnaise, hot sauce and salt and pepper. Slowly drizzle in olive oil while constantly stirring with fork. Pour dressing over chicken mixture in large bowl and toss to combine. Serve over greens or as a sandwich.
SPICY THAI CHICKEN RICE SALAD
This recipe originally came from the USA Rice Council's "Rice Cafe" website. I made some slight changes. It is perfect with BBQ pork ribs or shrimp kebabs! Makes a large bowl and is even better on Day 2 or 3!
Provided by LisaCooks
Categories Asian
Time 30m
Yield 8 cups, 10 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken breasts with salt and pepper.
- Grill, cool, and cut into bite size pieces.
- In large bowl mix cooled rice, chicken, coleslaw mix, cilantro and peanuts.
- In medium bowl whisk together Thai Peanut Sauce, vegetable oil, soy sauce and water.
- Pour dressing over salad and toss.
- Cover and refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 211.6, Fat 11.5, SaturatedFat 1.6, Cholesterol 13.7, Sodium 514.3, Carbohydrate 17.4, Fiber 1.6, Sugar 1.4, Protein 10.5
SPICY THAI PASTA SALAD
This robust salad is delicious on its own, but easily can be turned into a main course by adding a protein such as shrimp, chicken, or tofu.
Provided by lutzflcat
Time 35m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
- Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 48.6 g, Fat 17.4 g, Fiber 4 g, Protein 10.3 g, SaturatedFat 2.6 g, Sodium 598.1 mg, Sugar 5 g
SPICY RICE NOODLE SALAD
The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
- Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 28.5 g, Cholesterol 32.4 mg, Fat 12.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 727.3 mg, Sugar 3.6 g
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