Recipes

Thai Chicken Salad

This Thai chicken salad can be served as a stand alone or in whole-wheat tortillas. Whichever way you choose to present the meal, it’s sure to be a true experience in great taste.
Print Recipe

Course Salad
Cuisine Thai

Servings 4 servings
Calories 1204.65 kcal

Ingredients

  

  • 2 cup(s) reduced-sodium chicken stock, vegetable stock or broth
  • 2 stalks lemongrass, bottom 6 inches only, thinly sliced
  • 1/2 inch piece fresh ginger, thinly sliced
  • 1 green (spring) onion, halved lengthwise, plus 2 green onions, thinly sliced
  • 3 tablespoon(s) chopped cilantro plus, 3 fresh cilantro (fresh coriander) sprigs
  • 20 ounce(s) skinless, boneless chicken breasts
  • 1 floz fresh lime juice
  • 2 tablespoon(s) rice vinegar
  • 1 tablespoon(s) fish sauce
  • 1 tablespoon(s) reduced sodium soy sauce
  • 1 tablespoon(s) minced shallot
  • 1 tablespoon(s) peanut butter
  • 1 garlic clove
  • 3 tablespoon(s) extra virgin olive oil
  • 10 spinach (0.5 bunch)
  • 1/2 small head green cabbage
  • 1 large carrot, peeled, halved lengthwise, and thinly sliced on the diagonal
  • 1 tablespoon(s) unsalted dry-roasted peanuts, crushed

Instructions

 

  • In a large saucepan, combine the stock, lemongrass, ginger, halved green onion and cilantro sprigs.
  • Bring to a boil over high heat, reduce the heat to low, and simmer for 5 minutes.
  • Add the chicken breasts; raise the heat to high and return to a boil.
  • Again reduce the heat to low and simmer the chicken for 3 minutes.
  • Remove from the heat and cover.
  • Uncover after 5 minutes and allow the chicken to cool in the stock.
  • Remove the chicken from the stock when cool enough to handle.
  • Reserve the stock.
  • Using your fingers shred the chicken with the grain into strips about 1/2 inch thick and 2 inches long.
  • Cover and refrigerate.
  • Strain the cooled stock and discard the solids.
  • Return 1 1/2 cups of the stock to the saucepan; discard the remaining liquid.
  • Bring to a boil over medium-high heat and cook, uncovered, until reduced to 1/2 cup, 5 to 6 minutes.
  • Cool.
  • In a blender, combine the limejuice, vinegar, fish sauce, soy sauce, shallot, peanut butter, garlic and reduced stock.
  • Blend until smooth.
  • With the motor running, slowly add the olive oil.
  • The dressing will be somewhat thin.
  • Set aside.
  • Remove the stems from the spinach and cut out the core from the cabbage.
  • Stack the spinach and cabbage leaves separately and cut crosswise into 1/4-inch strips.
  • In a large bowl, toss together the spinach, cabbage, shredded chicken, carrot, chopped cilantro and sliced green onions.
  • Pour half of the dressing over the salad.
  • Divide the salad evenly among individual plates.
  • Garnish with the peanuts.
  • Pass the remaining dressing at the table.

Nutrition

Calories: 1204.65kcalCarbohydrates: 34.84gProtein: 132.35gFat: 68.38gSaturated Fat: 11.01gCholesterol: 325mgSodium: 3776.44mgFiber: 10.04gSugar: 11.18g

Keyword Chicken, Fresh Spinach, High Fiber, Lemon, Vegetables
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