Best 20 Thai Chicken Salad Recipes

THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING

Steps:

• To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
• In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
• Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
• In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup

SPICY ASIAN DRESSING FOR THAI CHICKEN AND NOODLE SALAD

Steps:

• In a medium bowl, mix together all ingredients.

CHICKEN SALAD WITH THAI-FLAVORED DRESSING

Steps:

• In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
• Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

THAI CHICKEN SALAD

Steps:

• Place chicken breast into a 2 quart saucepan with water (the water should cover the chicken breasts), the kosher salt and half of the lemongrass. Bring to a boil and lower to a simmer for 20 minutes. Remove chicken and cool completely. When cooled chop into 1/2 inch cubes and reserve in refrigerator.
• Saute garlic, remaining lemongrass and chili powder in oil for 3 minutes. Remove from heat and cool completely. Next, toss together the celery, onions, mint, basil and cilantro. Combine chicken with sauteed garlic mixture and the salad components, Add salt, lime juice and honey to taste and place on the lettuce to serve.

THAI CHICKEN PASTA SALAD

Steps:

• In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking., Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat., Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.

THAI CHICKEN AND ORANGE SALAD

Steps:

• For dressing, in a small bowl, whisk the first eight ingredients; set aside. , In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°., On four plates, divide the salad greens, red pepper, onions, bean sprouts and oranges. Slice chicken; arrange on salads. Sprinkle with peanuts; drizzle with dressing.

THAI GRILLED CHICKEN WITH THAI GREEN PAPAYA SALAD (GAI YANG WITH SOM TAM)

Steps:

• For the Thai grilled chicken: Spatchcock each chicken by placing it breast-side down on a cutting board with the legs closest to you. Use kitchen shears to cut down the backbone. Flip the chicken over and press down in the center of the breast to flatten. Prick the skin side all over with a fork.
• Add the cilantro roots, fish sauce, palm sugar, peppercorns, oyster sauce, turmeric, salt and 4 cloves of the garlic to a food processor. Process until all the peppercorns are broken up and a chunky paste is formed.
• Rub the chicken all over with the paste (including under the skin) and marinate at least 8 hours and up to 24 hours.
• Meanwhile, cook the remaining 8 cloves garlic with the oil in a small saucepan over medium heat, stirring constantly, until light golden brown, about 3 minutes. Strain through a fine mesh sieve, capturing the oil in a small bowl beneath. Spread the garlic on a plate to cool; reserve for serving.
• Before grilling, bring the chicken to room temperature for an hour. Spoon 2 tablespoons of the garlic oil over the chicken.
• Preheat the oven to 350 degrees F. Heat a double-burner grill pan over medium heat.
• Place chickens skin-side down on the grill pan at a 45 degree angle. Cook until marked by the grill pan, flipping once to create crosshatches, about 5 minutes. Transfer skin-side up to a baking sheet fitted with a wire rack.
• Trim off the spiky top and the base from the lemongrass, peel off the first few outer layers and then bruise the stalk with the heel of a chef's knife; this helps release the flavorful oils. Using the bruised lemongrass as a brush, baste the chickens all over with some of the remaining garlic oil.
• Cook in the oven until the chickens are golden brown and an instant-read thermometer inserted in thickest part registers 165 degrees F, 10 to 15 minutes. For the last 2 minutes of baking, switch the oven to broil.
• Let the chicken rest for 10 minutes and then cut each into pieces. Garnish with the reserved garlic.
• For the Thai green papaya salad: Add the garlic, chiles, fish sauce, palm sugar and lime juice to a food processor. Process until a chunky paste is formed. (At this point you can adjust the flavor to your liking; add more fish sauce for a saltier taste, more lime juice to make the salad more sour.)
• Transfer the paste to a large bowl and add the papaya, long beans, tomatoes and the dried shrimp and 1 tablespoon of the peanuts if using. Mix together by hand, rubbing the paste into the salad, making sure to coat everything.
• Transfer the salad to a serving dish, making sure to get all the dressing. Top with the remaining 1 tablespoon peanuts if using.

THAI-STYLE CHICKEN SALAD ON CUMIN QUICK BREAD

Steps:

• Make chicken salad:
• In a large bowl whisk together the lime juice, the salt, the chili powder, the coriander, the mint, and the sugar, stir in the chicken, the shallot, and the scallion, and stir in the mayonnaise. (The chicken salad may be made 1 day in advance and kept overed and chilled.)
• Cut the bread into 1/3-inch-thick slices, spread each of half the slices with a scant 2 tablespoons of the chicken salad, and top the chicken salad with the remaining slices. Cut each sandwich in half. Spread a thin layer of the mayonnaise on one of the edges of each sandwich and dip it in the parsley.

THAI CHICKEN NOODLE SALAD (GLUTEN FREE)

Steps:

• Place noodles in a large heat-proof bowl. Bring 5 cups of water to a boil and pour water over the noodles. Make sure noodles are fully submerged. Let stand, stirring occasionally, until noodles become tender, 20 to 25 minutes. Drain well and place noodles back in the bowl.
• While noodles are standing, stir together rice vinegar, soy sauce, fish sauce (if using), sesame oil, honey or sugar, hot sauce, garlic and ginger in a small bowl. After noodles have been drained, add this dressing to noodles and toss to coat.
• Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine.
• Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds. Serve with lime wedges on the side.

THAI STYLE WARM CHICKEN SALAD WITH CHILLI, MINT & LIME

Steps:

• Heat the grill; Brush the chicken with vegetable oil and grill until cooked through; Let it rest for five minutes and then slice thinly.
• For the dressing, whisk the lime juice, fish sauce, sesame oil, and sugar until the sugar dissolves; Add the sliced shallots, chilli and spring onions and toss together.
• Tear the mint and coriander leaves and lightly toss with the chicken, salt and pepper.
• At the last minute, add the dressing to the chicken and toss lightly; Arrange it on plates, scatter with peanuts and serve with lime wedges.

SHREDDED THAI CHICKEN SALAD

Steps:

• In large bowl, toss salad ingredients.
• In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated. Garnish with cilantro.

FAST & FABULOUS THAI CHICKEN SALAD

Steps:

• In a large bowl, combine coleslaw mix and salad dressing. Transfer to a serving platter. Combine chicken and peanut sauce; place over coleslaw mixture. Top with red pepper, noodles and onions.

GRILLED THAI CHICKEN SALAD

Steps:

• In a blender, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. , Drain and discard marinade. Lightly oil the grill rack. , Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or a thermometer reads 170°. , In a large salad bowl, combine the greens, red pepper, bean sprouts and peas. In a small bowl, whisk the dressing ingredients until smooth. Pour over salad and toss to coat. Cut chicken into strips; arrange over salad.

CHOPPED THAI CHICKEN SALAD

Steps:

• Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
• Chop the cabbage into very thin pieces, like it would be for coleslaw. I use a mandolin. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
• Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
• Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

THAI CHICKEN, MANGO & PINEAPPLE SALAD

Steps:

• In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container (I SAVED 1 CUP AS THIS MADE A LOT OF MARINADE AND I USED MORE GREENS).
• In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
• Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.
• Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade.

THAI CHICKEN NOODLE SALAD

Steps:

• Early in the day or the night before, in a small bowl, combine marinade/dressing ingredients.
• Put chicken breasts in a Ziploc bag. Pour 1/2 cup of the dressing/marinade into the bag of chicken and seal, squeezing out excess air. Massage the bag to coat the chicken and refrigerate for at least 6 hours. Refrigerate the remaining dressing.
• To prepare salad:
• Preheat grill to medium heat. Remove chicken from marinade and wipe excess marinade off chicken pieces with paper towels (discard towels). Grill until no longer pink.
• While chicken is grilling, cook vermicelli noodles according to package directions. Drain and rinse under cold water; set aside.
• Place 2 cups lettuce on each dinner plate. Top with cooked noodles, carrots, green onions, chicken, cilantro and chopped nuts. Drizzle remaining dressing over each salad.

THAI NOODLES WITH CHICKEN PATTIES (SOUP OR SALAD)

Steps:

• To make patties: Mix all required ingredients in a medium bowl using your hands; cover and let marinate in the fridge for 30mins.
• Shape chicken mixture into patties (if you like, you can make chicken meatballs).
• Heat 1-2 TB oil in skillet over MED-HI heat and cook patties, turning once, for 6 minutes or until cooked through and golden brown; set aside in a low oven to keep warm.
• Whisk together dressing/dipping sauce ingredients, set aside.
• To make salad: Bring salted water to boil in a saucepan (enough to cover the noodles), add noodles and cook for 4 mins or until tender; drain.
• You may also blanch your vegetables in the boiling water for a few minutes, depending on how 'crunchy' you like your salad to be; drain.
• Place cooked noodles and vegetables in a large bowl, add half of the dressing; toss to coat.
• If desired, cut the cooked patties into thin slices (for presentation) before serving.
• To serve the salad, divide the salad mixture on 2-3 plates, top with sliced chicken patties, drizzle with remaining dressing and sprinkle with cilantro/basil and chopped cashews.
• To make soup: Bring chicken stock to boil, add ginger, lemongrass, fish and soy sauce; add pho and cook until tender (approx 6-8 mins).
• Add vegetables to soup to blanch them for a few minutes.
• To serve, divide noodles/vegetables/soup into 2-3 bowls and sprinkle some black pepper and a few drops of sesame oil.
• Top with the sliced chicken patties and garnish with basil/cilantro and cashews.

THAI CHICKEN AND NECTARINE SALAD

Steps:

• In a screw-top jar combine broth, soy sauce, hoisin sauce, sugar, salad or olive oil, sesame oil, garlic and ginger.
• Cover; shake well.
• Rinse chicken, pat dry.
• In a large skillet cook chicken in a small amount of boiling water, covered, for 12 to 15 minutes or until no longer pink.
• Drain; cool slightly and cut into cubes.
• Cook pasta according to package directions; drain.
• In a bowl toss pasta with 3 tablespoons of the dressing.
• Place pasta on 4 serving plates.
• Top with chicken, fruit, bok choy, and green onions.
• Drizzle with remaining dressing.

EASY THAI BEEF OR CHICKEN SALAD

Steps:

• Rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 1/2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for at least 10 minutes, or until all liquid has evaporated.
• Preheat oven to 250 degrees F (120 degrees C).
• Season chicken with salt and garlic powder. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook chicken, reducing heat when necessary, until no longer pink in center and juices run clear. Transfer to preheated oven to keep warm.
• Place lettuce, cucumbers, onions, tomatoes, bell peppers, and cilantro together in a large mixing or serving bowl. Toss to combine. In another bowl, stir together the lime juice, fish sauce, sugar, and crushed red pepper until well blended and sugar is dissolved.
• Remove chicken from oven, slice into thin strips, and drizzle with dressing. Divide salad and rice among serving plates, and top each with chicken slices. Dressing may also be served at the table and each salad dressed individually.

THAI CHICKEN SALAD

Steps:

• In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry carrots and red pepper for 5-6 minutes or until crisp-tender. , In a large serving bowl, combine the spinach, onions and cilantro; set aside. , In a blender, combine the dressing ingredients; cover and process until blended. Add chicken, carrots, red pepper and dressing to spinach mixture; toss to coat.,