Thai Chicken Salad

vegetable salad on white ceramic bowl
Photo by Taylor Kiser on Unsplash

So after all my talk of soups lately, here I am posting another warm chicken salad recipe. What’s up with that? Well this recipe just sounded so good, and given we are moving into cold and flu season, the dressing on this salad is a great cold-fighter. Raw garlic and lime juice anyone?

I found this recipe in a New Zealand cookbook called Kiwi KISS, which a friend gave me as a farewell present before I moved to America nearly 10 years ago. I made quite a few modifications to the recipe, and both my husband and I were absolutely delighted with how it turned out. This one is definitely a keeper for us.

The chicken has to be marinated in advance, but once that’s done, the rest is quick and easy. Here is my version of this recipe.

Thai Chicken Salad

1 pound of chicken breasts (boneless, skinless)
1 1/2 teaspoons red curry paste
2 cloves garlic, crushed
3 tablespoons lime juice
1/4 teaspoon sea salt
Pepper – couple shakes
1 bunch scallions (spring onions), sliced diagonally
1 red pepper, thinly sliced
1 yellow or green zucchini, julienned

Dressing:
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 tablespoon (approx.) freshly chopped cilantro
2 cloves garlic, crushed
2 teaspoons Sucanat or coconut/palm sugar
1 tablespoon fish sauce

1. Slice the chicken breasts into pieces of even thickness (for even grilling)
2. Mix together the red curry paste, garlic, lime juice (3 tablespoons), salt and pepper.
3. Place the chicken pieces in a dish and pour over the marinade. Make sure the chicken is evenly coated on both sides. Cover, place in the fridge and leave for 30-60 minutes.
4. Remove marinated chicken from the fridge, place on a tray, and grill on high for about 7 minutes per side (until chicken is cooked through – but careful not to overcook).
5. While the chicken is cooking, make the dressing: in a small jar, mix the olive oil, lime juice (2 tablespoons), cilantro, garlic, sugar and fish sauce. Shake it well.
6. Slice the cooked chicken into bite-size pieces.

To serve:
I served it with rice noodles. In individual bowls, I laid down a bed of noodles, then the chicken, then sprinkled the red pepper, zucchini and scallions on top. Pour some dressing over each bowl.

Instead of rice noodles, you could use wild rice (this is what the original recipe called for) or quinoa.

If you’re eating grain free, you could use a bed of lettuce instead of the noodles.

Note: this fed my husband and myself with some chicken left over. If you were feeding 4 or more, I would recommend doubling the dressing.

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