Thai Grilled Chicken Salad

Staff Writer
Thai Grilled Chicken Salad
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
1165
Calories Per Serving
Deliver Ingredients

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 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

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.

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.

Nutritional Facts

Total Fat
98g
100%
Sugar
15g
N/A
Saturated Fat
17g
86%
Cholesterol
99mg
33%
Protein
39g
77%
Carbs
38g
13%
Vitamin A
131µg
15%
Vitamin B12
0.3µg
5%
Vitamin B6
2mg
91%
Vitamin C
51mg
85%
Vitamin D
1IU
N/A
Vitamin E
19mg
94%
Vitamin K
155µg
100%
Calcium
174mg
17%
Fiber
7g
30%
Folate (food)
106µg
N/A
Folate equivalent (total)
113µg
28%
Folic acid
4µg
N/A
Iron
7mg
39%
Magnesium
135mg
34%
Monounsaturated
59g
N/A
Niacin (B3)
15mg
73%
Phosphorus
507mg
72%
Polyunsaturated
16g
N/A
Potassium
1533mg
44%
Riboflavin (B2)
0.4mg
23.5%
Sodium
1459mg
61%
Thiamin (B1)
0.3mg
22.8%
Trans
0.6g
N/A
Zinc
2mg
15%