Thai Grilled Chicken Salad

Thai Grilled Chicken Salad

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Thai Grilled Chicken Salad

Here's a refreshing chicken salad that's perfect for those looking for something a little out of the ordinary. It makes for a fantastic and satisfying lunch dish and is also perfect to share as a first course for dinner.

See all salad recipes.


For the chicken

  • 1 Cup coconut milk
  • 1/4 Cup chile oil
  • 1/4 Cup ginger, peeled
  • 5 Kaffir lime leaves
  • 1 Tablespoon ground turmeric
  • 2 Teaspoons salt
  • 2 boneless, skinless chicken breasts, each halved into cutlets
  • Vegetable oil, for the grill

For the fried shallots

  • 1 Cup vegetable oil
  • 10 shallots, peeled and cut into ¼-inch-thick slices
  • 4 Teaspoons all-purpose flour
  • Salt, to taste

For the dressing

  • 3/4 Cups sherry vinegar
  • 1/4 Cup lime juice
  • 2 Teaspoons fish sauce
  • 1 Teaspoon salt
  • 1/2 Teaspoon minced shallot
  • 1 Teaspoon minced green Thai bird's eye chile pepper
  • 1 Tablespoon olive oil

For the salad

  • 6 Cups watercress, trimmed
  • 1 Cup cherry tomatoes, halved
  • 1/2 Cup thinly sliced red onion
  • 1/2 Cup bean sprouts
  • 1/4 Cup mint, chopped roughly
  • 1/2 Cup cilantro leaves
  • 1 red finger chile pepper, sliced thinly, for garnish


Calories Per Serving1165

Folate equivalent (total)113µg28%

Riboflavin (B2)0.4mg23.5%

Grilled Thai Chicken Salad

Grilled Thai Chicken Salad is healthy and flavorful! Chicken thighs are marinated overnight in a thai inspired marinade and then grilled to perfection before being tossed in a salad of Napa and purple cabbage, green apple, red onion and fresh herbs . Serves 4 (generously) or 6!

I could eat this Grilled Thai Chicken Salad everyday of my life.

A few years ago I made a similar salad from my friend (and fellow food blogger) Brandy’s blog Nutmeg Nanny. I absolutely loved it. Her salad was a take on a recipe from Bon Appetit which called for shredded cooked chicken fried until crispy in 1/2 cup olive oil. Later, that olive oil was mixed with garlic and herbs and eventually turned into the dressing. You can imagine how delicious this is right?

Since I’m watching the amounts of oil I both cook with and consume, I decided to take a healthier approach. First the chicken marinates in a Thai-inspired marinade – reserving a little of the marinade for the dressing before being grilled. The thai grilled chicken thighs are then sliced and tossed with two types of cabbage, green apple, red onions and both fresh cilantro and mint. With that said, the original 1/2 cup of olive oil I previously mentioned was cut back drastically to 2 teaspoons!

And it still tastes deliciously similar to that beloved salad! I add some chopped peanuts and a squeeze of lime right before serving. SO good.

To Make the Chicken Marinade You Will Need:

  • light brown sugar
  • garlic (grated)
  • ginger (grated)
  • lemongrass (grated)
  • chili paste (Sambal Oelek)
  • white pepper
  • lime juice
  • rice wine
  • toasted sesame oil
  • boneless, skinless chicken thighs

In a medium mixing bowl, measure and add 1/4 cup light brown sugar, 1 tablespoon each grated fresh garlic, ginger and lemongrass, 1 to 2 teaspoon(s) sambal oelek and 1 teaspoon white pepper.

Squeeze in the juice of 1 to 2 limes – about 2 tablespoons, 2 tablespoons rice wine (like Shaoxing or sake) and 1 teaspoon toasted sesame seed oil.

Reserve 3 tablespoons of the marinade.

Measure and whisk in 2 teaspoons light olive oil. This will become the dressing for the salad. Cover and refrigerate.

Place 1-1/2 pounds of boneless skinless chicken thighs into the remaining marinade and toss well to coat. Cover tightly and refrigerated over night. If in a pinch, 2 to 4 hours will do.

To Make This Grilled Thai Chicken Salad You Will Need:

  • grilled marinated thai chicken
  • reserved dressing
  • purple cabbage
  • napa cabbage
  • green apple
  • red onion
  • lime
  • cilantro
  • mint
  • kosher salt
  • chopped roasted peanuts, for garnish

Remove the chicken and dressing from your fridge. Uncover the chicken and let come up to room temperature for about 20 minutes. Meanwhile, spray your grill with nonstick spray BEFORE preheating it to medium-high heat (about 500-600°).

Once your grill is hot, use tongs to lay the chicken thighs onto the hot grates. Grill or 3 to 4 minutes a side or until no longer pink and fully cooked. Transfer the chicken to a cutting board to cool before slicing very thin.

In your largest mixing bowl, add 3 cup chopped purple cabbage, 3 cups chopped Napa cabbage, 1 green apple – sliced into matchsticks, 1/2 a medium red onion – sliced thin, 1/4 cup both chopped mint leaves and cilantro, zest and juice of 1 large lime .

Add in the (cooled) thinly sliced grilled Thai chicken.

Pour in a desired amount of dressing, toss and taste test, adding a few pinches of kosher salt to taste.

Serve a generous amount onto plates with a sprinkle of chopped roasted peanuts, extra cilantro and lime wedges.

I love the combination of the tart green apple with the cabbage and earthy herbs. The chicken alone is incredible but tossed with everything else make this salad magical.

For More Amazing Summer Salads Click Here!

Enjoy! And if you give this Grilled Thai Chicken Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Thai grilled chicken (gai yang ไก่ย่าง)

Before we get started making this recipe, let’s quickly talk about grilled chicken in Thailand.

Gai yang (ไก่ย่าง) is the Thai word for grilled chicken, and throughout Thailand you’ll find many different types of grilled chicken, depending on regional location and also just personal family recipes.

The Thai grilled chicken recipe I’m going to share with you is a type of grilled chicken that’s usually cooked using a full chicken, and you’ll commonly find similar tasting grilled chicken throughout Bangkok.

Grilled chicken (gai yang ไก่ย่าง) is especially common to eat along with som tam (green papaya salad), and hot fresh sticky rice. With this trio combination, you’ll have an award winning meal that will make your taste buds rejoice!

Ok, so let’s get started on this Thai gai yang recipe (ไก่ย่าง).

Coriander roots add a wonderful depth of flavor

Recipe Summary

  • 3/4 cup rice-wine vinegar
  • 1/4 cup fish sauce
  • 2 tablespoons sambal paste
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • Juice of 4 large limes
  • 1/4 cup plus 2 tablespoons vegetable oil, plus more for frying noodles
  • 2 red finger chiles, thinly sliced crosswise
  • 1/4 cup chopped fresh cilantro, plus 1 cup leaves
  • 4 boneless, skinless chicken breast halves
  • Coarse salt and freshly ground pepper
  • 2 ounces cellophane noodles
  • 1/4 pound snow peas, trimmed and strings removed
  • 1/2 large green or red cabbage, very thinly sliced
  • 2 carrots, shredded
  • 1 English cucumber, sliced 1/4 inch thick on the bias
  • 1/2 cup chopped salted peanuts
  • 1/2 cup shredded fresh basil leaves
  • 1/2 cup shredded fresh mint leaves

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.

Recipe Summary

  • 4 skinless, boneless chicken breast halves
  • steak seasoning to taste
  • 8 ounces rotini pasta
  • 8 ounces mozzarella cheese, cubed
  • 1 red onion, chopped
  • 1 head romaine lettuce, chopped
  • 6 cherry tomatoes, chopped

Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning.

Lightly oil the grill grate. Grill chicken 6 to 8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips.

Meanwhile, place the rotini pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.

In a large bowl, mix together the cheese, onion, lettuce, and tomatoes. Toss with the cooled chicken and pasta to serve.

Recipe Summary

  • 4 skinless, boneless chicken breast halves
  • ¼ cup soy sauce
  • 2 teaspoons minced garlic
  • ½ teaspoon red pepper flakes
  • 2 tablespoons honey
  • 1 tablespoon fresh lime juice

Preheat grill for medium heat and lightly oil the grate.

Place chicken breasts in a shallow baking dish. Whisk soy sauce, garlic, and red pepper flakes in a bowl pour over chicken, turning to coat. Allow chicken to marinate for 10 minutes.

Whisk honey and lime juice in a bowl set aside.

Place chicken on preheated grill brush with marinade. Discard remaining marinade. Cover grill and cook for 5 minutes, then brush both sides with honey lime mixture. Flip chicken and continue cooking until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Delicious Grilled Thai Chicken Salad to kick away your Monday blues: Recipe

The weekend is gone and so is our window of having cheat meals. Monday brings with it the inspiration to work out and eat clean. We are surely looking to consume something healthy. Contrary to the common misconception, healthy meals don't always have to be tasteless and unappetising.

To bust the common myth, today, we will be sharing with you a chicken salad recipe that is light and zingy. Not just that, it so full of flavours that your taste buds will thank you for this. It is one of those salads that will be absolutely loved by your family when you will keep it in front of them at the dining table.

We know we have been hyping the recipe way too much, but it is that good. It has hints of all the flavours including honey, zesty lime and even rich coconut. So lets's not waste any more time and get to the flavourful firecracker recipe of Grilled Thai Chicken Salad!


1 tbsp red Thai curry paste

For the first step, you will have to marinate the chicken thighs in coconut cream, red Thai curry paste, fish sauce and soy sauce for a minimum of two hours. Once you think that the flavour has seeped in the chicken, it is time to grill it.

While your chicken is being cooked, you can cut the vegetables including the lettuce, cucumber, radish, red cabbage and red peppers and place them all on a plate. Once the chicken breasts are done, cut them into smaller pieces and keep them with the salad vegetables.

Make the salad dressing by mixing the tahini paste, peanut butter, soy sauce, sesame oil, honey, olive oil, lime juice and fish sauce nicely and generously pour it on the salad and give everything a nice toss. For the final touch, add ground peanuts, white sesame seeds and coriander to garnish the salad and your flavourful masterpiece is ready to be consumed.

(Recipe courtesy: Instagram/ homecookedfamily)

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1. Cut down either side of the backbone of the chicken and remove it. Press down on the breast of the chicken to flatten it. Combine all remaining ingredients and pour over the chicken, rubbing it into both sides. Refrigerate for at least 2 hours but preferably overnight.

2. For the nam jim jaew dipping sauce, place the rice in a dry frying pan and heat over high heat, shaking regularly until the rice is lightly golden. Transfer it to a mortar and pestle and grind to a coarse powder. Stir through the remaining ingredients then taste and adjust seasoning.

3. Heat a hooded barbecue to medium-low heat and add the chicken, skin side down. Cook for 20 minutes with the hood closed, then turn over and cook for a further 20-25 minutes. Remove from the heat and rest for 10 minutes before serving. If cooking the chicken in the oven, roast at 220C fan-forced (240C conventional) for 45 minutes. Serve with reserved coriander leaves, lime wedges and the dipping sauce.

Adam's tip: Use a meat thermometer if you really want to make cooking chicken on the barbecue foolproof. The legalities require me to tell you that the temperature you're looking for at the thickest part of the breast is 74C, but personally, I cook it to about 65C.

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

Tips for Grilling Chicken Breasts

  1. Just like sauteing chicken in a skillet on the stovetop, be sure to pound chicken breasts to an even thickness before grilling to ensure even cooking. I place chicken breasts on a cutting board then cover with saran wrap and use a meat mallet to pound them to an even thickness. Takes like, 5 seconds.
  2. Chicken has a tendency to stick to grill grates so spray both sides of the chicken breasts with nonstick spray before placing on the grill. Don’t spray one side, place it on the grill, then spray the top, as the nonstick spray can cause flare ups. Keep your fingers, people!
  3. I heat my grill to at least 400 degrees before adding the chicken. Flip when you can see the chicken turning opaque up the sides (check out the photo below to see what I mean.)
  4. Like any other meat, let the chicken breasts rest off the heat for at least 5 minutes before slicing to ensure all the juices don’t run out.

PS: any interest in a “How To Cook on a Charcoal Grill” post??

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Watch the video: The Ultimate BBQ Chicken Recipe ไกยาง - Hot Thai Kitchen (August 2022).