Thai Style Warm Chicken Salad With Chilli Mint Lime Recipes

Steps:

• Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.
• If you're barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.

Steps:

• Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
• Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
• Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

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.

Steps:

• Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes.
• When cool, pull the meat off the bones and shred it. Reserve 5 cups for this recipe; set the rest aside for another use. (This can be made a day ahead of time, covered).
• Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (This can be made ahead of time).
• Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes.
• Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.

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.