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 RICE SALAD
A fresh-tasting rice salad with plenty of herbs. It's not hot or spicy, but it's bursting with flavour. The salad will keep for a day in the fridge.
Provided by English_Rose
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the lemongrass. Peel off the hard outer layers, trim the base, slice very finely then bash with a knife to bruise them and release the flavour and scent.
- Heat a frying pan or wok over a fairly high heat. Add the oil, prepared lemongrass, chili and scallions, and cook for 2 minutes Set aside.
- Put the rice, chicken, mint, cilantro, lime leaves and warm lemongrass mixture into a bowl and toss gently to mix.
- Whisk together the lime juice, sugar, fish sauce and sesame oil. Pour over salad and mix gently.
- Chill before serving, if preferred. Spoon salad into small bowls. Sprinkle with cashew nuts, if you like.
Nutrition Facts : Calories 282.6, Fat 9.9, SaturatedFat 2.1, Cholesterol 56.8, Sodium 531.2, Carbohydrate 25.6, Fiber 1.9, Sugar 3.4, Protein 21.9
THAI CHICKEN SALAD
This salad couldn't be easier to make - simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, cashew nuts and herbs
Provided by Katy Greenwood
Categories Main course
Time 20m
Number Of Ingredients 11
Steps:
- To make the dressing, mix together all the ingredients and stir to dissolve the sugar.
- In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.
Nutrition Facts : Calories 332 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium
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