4
1 rating

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.

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.

Nutritional Facts
Servings4
Calories Per Serving1165
Total Fat98g100%
Sugar15gN/A
Saturated17g86%
Cholesterol99mg33%
Protein39g77%
Carbs38g13%
Vitamin A131µg15%
Vitamin B120.3µg5%
Vitamin B62mg91%
Vitamin C51mg85%
Vitamin D1IUN/A
Vitamin E19mg94%
Vitamin K155µg100%
Calcium174mg17%
Fiber7g30%
Folate (food)106µgN/A
Folate equivalent (total)113µg28%
Folic acid4µgN/A
Iron7mg39%
Magnesium135mg34%
Monounsaturated59gN/A
Niacin (B3)15mg73%
Phosphorus507mg72%
Polyunsaturated16gN/A
Potassium1533mg44%
Riboflavin (B2)0.4mg23.5%
Sodium1459mg61%
Thiamin (B1)0.3mg22.8%
Trans0.6gN/A
Zinc2mg15%