Thai Chicken Salad – light, fresh and beautiful

Thai Chicken Salad

Thai Chicken Salad

I have no idea what a Thai chicken salad tastes like in a restaurant because I’ve never ordered one. I was once out to lunch with a writer friend who ordered one while we were at a pizza parlour, and she didn’t like it at all. Of course, I thought it was silly she was ordering a Thai anything from a very Canadian pizza place. But anyway… I wanted a Thai chicken salad so I went in search of recipes. I have, as usual, mixed and matched until I came up with something I deem yummy. *grin This is very light and fresh flavored, and the hubby and kid both gave it thumb’s up after he stayed up (he sleeps days because he works nights) to try it. I think this would be great with prawns or shrimp too…

 Dressing:

 I made the dressing the day before because I wanted to make sure the flavors melded well.

These are the closest to real lemon and lime juice I've found...and they are way cheaper than the real thing. So unless I need the zest of a lemon, or get them on sale, this is what I buy.

These are the closest to real lemon and lime juice I’ve found…and they are way cheaper than the real thing. So unless I need the zest of a lemon, or get them on sale, this is what I buy.

  • 4 Tblsp lime juice (I found a squeezie lime that’s pretty close to the real thing)
  • 1 Tblsp olive oil
  • 2 Tblsp cold water (The original recipe called for 3 Tblsp olive oil, but I find that overkill)
  • 1 Tblsp low-sodium soy sauce
  • 1-2 packets Splenda (depending on how sweet you like your Thai
  • ½ tsp minced garlic
  • ½ tsp red chili (I use the kind in a tube from the produce dept)
  • ½ tsp minced basil (again, the squeeze tube)
  • ¼ tsp xanthan gum

Mix well (I use my smoothie maker) Refrigerate until ready to use

Salad:

This came out absolutely beautiful with the veggies I chose, but I think any salad veggies would work just fine.

  • Head lettuce of any kind. I shredded it as if I were making tacos
  • Sweet peppers – thin slices yellow and read
  • Purple cabbage – very finely shredded so it’s not tough to eat
  • Bean sprouts
  • Cucumber – Julienne
  • Green onion – chopped
  • Fresh parsley (I hate cilantro but love the freshness of parsley)

 Chicken:

These are from the produce section of the super market. I buy these in seasonings that I want a "fresh" flavor, but don't use great enough quantities to buy fresh. They are great and keep forever in the fridge.

These are from the produce section of the super market. I buy these in seasonings that I want a “fresh” flavor, but don’t use great enough quantities to buy fresh. They are great and keep forever in the fridge.

  • 1 cup thick coconut milk
  • 1 cup chicken broth
  • 1 Tblsp red curry paste (or more if you like it hotter)
  • 2 Tblsp lime juice
  • 1 tsp fish sauce (or soy sauce)
  • 2-3 pkts Splenda
  • ½ tsp turmeric (for the pretty yellow color)
  • ½ tsp garam masala (just because I love this stuff)
  • 1 tsp basil (from the tube)

Mix everything well in a pot and heat to boiling. Add 3 chicken breast fillets. (Mine went in frozen) And poach them until they are done but not overcooked. Take out of the pot and slice or cube.

The easiest way to do this would be to put all the veggies in a mixing bowl and throw in the cut up meat and drizzle with salad dressing so everything is very lightly coated.

Because it’s just the three of us, and I knew there’d be more greens than than we could eat in one meal and soggy salad is gross, I made each plate with the veggies, drizzled with dressing, then tossed the chicken on top. Worked great, and there’s leftover salad to eat with dinner tonight. Yum.

 

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