Thai Grilled Chicken Salad Recipe

May 17, 2012 @ 3:40 PM
Posted by Anthony Ricco, Special Contributor

Nutrition

Cal/Serving: 1,091
Daily Value: 55%
Servings: 4

High-Fiber, Low-Carb
Dairy-Free

Fat	92g	141%
Saturated	17g	84%
Trans	1g	0%
Carbs	39g	13%
Fiber	7g	30%
Sugars	14g	0%
Protein	33g	66%
Cholesterol	76mg	25%
Sodium	2853mg	119%
Calcium	169mg	17%
Magnesium	131mg	33%
Potassium	1478mg	42%
Iron	7mg	39%
Zinc	2mg	14%
Vitamin A	2160IU	43%
Vitamin C	53mg	88%
Thiamin (B1)	0mg	18%
Riboflavin (B2)	0mg	16%
Niacin (B3)	14mg	71%
Vitamin B6	2mg	80%
Folic Acid (B9)	97µg	24%
Vitamin B12	0µg	4%
Vitamin D	0µg	0%
Vitamin E	17mg	83%
Vitamin K	153µg	191%
Fatty acids, total monounsaturated	55g	0%
Fatty acids, total polyunsaturated	15g	0%

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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.

INGREDIENTS

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 cup 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

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.