Thai Grilled Chicken Salad

Thai Grilled Chicken Salad
Staff Writer
Thai Grilled Chicken Salad
Spice Market
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.

4
Servings
1335
Calories Per Serving
Deliver Ingredients

Ingredients

For the chicken

  • 1  Cup  coconut milk
  • 1/4  Cup  chile oil
  • 1/4  Cup  ginger, peeled
  • Kaffir lime leaves
  • 1  Tablespoon  ground turmeric
  • 2  Teaspoons  salt
  • 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
  • red finger chile pepper, sliced thinly, for garnish

Directions

For the chicken

In a blender, combine the coconut milk, chile oil, ginger, Kaffir lime leaves, turmeric, and salt and blend on high speed until smooth. Transfer the marinade to a Ziploc plastic bag and add the chicken. Seal and shake to combine. Place in the refrigerator for at least 1 hour (ideally overnight).

Drain the chicken from the marinade. Preheat the grill over high heat. Coat the grill lightly with vegetable oil using a brush. Grill until the chicken is cooked through and a meat thermometer inserted into the thickest part reads 165 degrees, about 4 minutes per side. Remove from the heat and let rest for about 10 minutes before slicing thinly. Set aside.

For the fried shallots

In a deep pot (the oil should only come about halfway up), heat the oil to about 350 degrees over medium heat.

Meanwhile, pat the sliced shallots dry with a kitchen towel and transfer to a bowl. Dust them lightly with the flour and toss to coat thoroughly. Working in batches, fry the shallots until golden, about 10 minutes per batch. Remove each batch using a slotted spoon and drain on paper towels, season with salt, to taste, and set aside.

For the dressing

In a bowl, mix all of the ingredients with a whisk and set aside.

For the salad

In a bowl, combine all of the ingredients together with about 5 ounces of the dressing. Transfer to a plate and place the grilled chicken on top of the salad. Top with the fried shallots and red finger chiles.

Nutritional Facts

Total Fat
73g
100%
Sugar
25g
28%
Saturated Fat
29g
100%
Cholesterol
256mg
85%
Carbohydrate, by difference
75g
58%
Protein
102g
100%
Vitamin A, RAE
116µg
17%
Vitamin B-12
6µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
86µg
96%
Calcium, Ca
235mg
24%
Choline, total
285mg
67%
Fiber, total dietary
8g
32%
Folate, total
67µg
17%
Iron, Fe
13mg
72%
Magnesium, Mg
89mg
28%
Niacin
20mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
684mg
98%
Riboflavin
1mg
91%
Selenium, Se
109µg
100%
Sodium, Na
887mg
59%
Vitamin D (D2 + D3)
1µg
7%
Water
278g
10%
Zinc, Zn
18mg
100%

Thai Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Thai Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chiles, the smaller ones are usually spicier. Handle with caution and care.

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