SPICY THAI CHICKEN SALAD WITH CHILI LIME DRESSING
Spicy Thai chicken salad with cilantro chili lime dressing is fresh and delicious. It's the perfect light and refreshing lunch or dinner, and it's great for meal prepping.
Provided by Cheryl Bennett
Categories Salads
Time 22m
Number Of Ingredients 18
Steps:
- Combine rice vinegar, lime zest and juice, shallot, chili pepper and garlic in a small bowl. Let this sit for 10 - 15 minutes, then add remaining ingredients and give it a whisk. Let the dressing sit for an additional 10 - 15 minutes. Set aside until ready to use.
- Shred the cabbage and carrots in the food processor, or grate carrots on box grater and thinly slice cabbage. Add to large mixing bowl.
- Add shredded chicken, peanuts, scallions, snow peas, herbs, salt and pepper. Toss to combine.
- Pour dressing over and mix thoroughly to coat. Serve immediately.
Nutrition Facts : Calories 239 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 14 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 171 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
GRILLED CHICKEN SALAD WITH THAI LIME-CHILE VINAIGRETTE
Entertain at a moment's notice with this versatile and easy Grilled Chicken Salad with Thai Lime-Chile Vinaigrette. It's perfect for picnics and small gatherings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- In a medium bowl, mix together vinegar, fish sauce, sambal paste, soy sauce, sesame oil, and lime juice. Slowly whisk in 1/4 cup vegetable oil to emulsify. Stir in 1 slice red chile and 1/4 cup chopped cilantro; set vinaigrette aside.
- Heat a grill pan over high heat. Rub chicken with 2 tablespoons oil and season with salt and pepper. Place chicken on grill pan and cook, turning once, about 2 minutes per side. Transfer chicken to a baking sheet; transfer to oven and bake until cooked through, about 10 minutes. Transfer to a cutting board and let cool.
- Fill a medium saucepan with oil to a depth of 3 inches; heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Working in batches, add cellophane noodles to hot oil and cook until puffed, about 30 seconds. Transfer to a paper-towel lined plate to cool.
- Bring a medium pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add snow peas to boiling water and cook until tender-crisp, about 2 minutes. Drain and transfer to ice-water bath until cooled. Drain and thinly slice on the bias.
- Arrange cabbage, carrots, cucumbers, noodles, and snow peas on a large platter. Slice cooled chicken and arrange over salad. Garnish with peanuts, basil, mint, and remaining slices of chile. Serve with vinaigrette.
CHILI LIME CHICKEN WITH THAI SALAD RECIPE
Number Of Ingredients 22
Steps:
- In a bowl mix the Thai chili, cilantro, garlic, ginger, lime juice, lime zest, and olive oil; season to taste with salt and pepper. Whisk until well combined, then add chicken, making sure it is well coated. Marinate in the refrigerator for 2 to 8 hours. Preheat grill to medium-high. Grill chicken 6 to 8 minutes per side, depending on thickness, let it rest 4 to 5 minutes. In a bowl, whisk all ingredients for the dressing until well combined. In a salad bowl, combine all the ingredients for the salad and drizzle the dressing on top. Serve the salad with the grilled chicken breasts.
CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE
A delicious, colorful, sweet and spicy salad with diced chicken, a mango pico de gallo salsa, blue cheese, and cranberries in a wonderful chipotle lime vinaigrette. It's almost too pretty to eat...almost.
Provided by Occasional Cooker
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 21
Steps:
- Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
- Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
- Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
- Spread mango salsa and blue cheese on top.
- Drizzle lime dressing over salad and toss before serving.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 25 g, Cholesterol 13.8 mg, Fat 22.3 g, Fiber 4 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 109.9 mg, Sugar 18.1 g
GRILLED CHICKEN SALAD
A few years back, I was looking for a simple yet delicious salad for a picnic for my boyfriend and myself. Now that guy is my husband, and we still enjoy going on picnics and dining on this grilled chicken salad. It's perfect as a meal or side. -Juli Stewart, Coppell, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Grill chicken, uncovered, over medium heat until juices run clear, 5-8 minutes on each side. Remove from grill to a rimmed platter. Sprinkle with lemon juice; let stand 10 minutes. Drain pasta; rinse with cold water., Remove chicken from platter to a cutting board and cut into strips; pour juices into a large bowl. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Gradually whisk in oil. Add pasta, celery, onion, red pepper and dill; toss to coat. Arrange pasta over lettuce-lined plates. Top with chicken. If desired, sprinkle with dill.
Nutrition Facts : Calories 689 calories, Fat 33g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 460mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein.
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