Best 3 Thai Ginger Chicken Salad Recipes
**Thai Ginger Chicken Salad: A Culinary Symphony of Flavors**
Embark on a tantalizing culinary journey to the heart of Thailand with our Thai Ginger Chicken Salad. This vibrant dish is a symphony of bold flavors, textures, and aromas that will leave your taste buds invigorated. Succulent chicken is marinated in a captivating blend of ginger, garlic, lemongrass, and fragrant kaffir lime leaves, then grilled to perfection. The chicken is then tossed with a refreshing salad of crisp cucumbers, juicy tomatoes, crunchy red onions, and zesty cilantro. The crowning glory is a tantalizing dressing made with tangy lime juice, fiery chili peppers, and the perfect balance of sweet and savory flavors.
**Additional Recipe Delights:**
- **Thai Ginger Chicken Salad with Peanut Dressing:** Elevate your salad experience with a creamy and nutty peanut dressing, adding an extra layer of richness and depth to the dish.
- **Thai Ginger Chicken Salad with Coconut Lime Dressing:** Discover the harmony of flavors as coconut milk and lime juice blend together to create a refreshing and aromatic dressing, transporting you to the tropical shores of Thailand.
- **Thai Ginger Chicken Salad with Spicy Mango Dressing:** Ignite your taste buds with a spicy mango dressing, combining the sweetness of ripe mangoes with the heat of chili peppers for a fiery and flavorful twist.
THAI CHICKEN WITH CARROT-GINGER SALAD
This creamy, spicy chicken soup is reminiscent of tom ka gai but a bit heartier due to the addition of rice noodles. In lieu of lemongrass, makrut lime leaves, galangal and chiles, green curry paste is used to flavor the coconut milk-infused broth.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
- Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
- Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.
Nutrition Facts : Calories 407, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 126 milligrams, Sodium 235 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 41 grams
THAI GINGER CHICKEN (GAI PAD KING)
My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.
Provided by Shae's Mama
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.
Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g
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.
Tips:
- To save time, use pre-shredded chicken or rotisserie chicken.
- For a spicier salad, add more chili peppers or Sriracha sauce.
- If you don't have fresh ginger, use 1 teaspoon of ground ginger.
- To make the salad ahead of time, cook the chicken and prepare the vegetables up to 24 hours in advance. Store them separately in the refrigerator and assemble the salad just before serving.
- Serve the salad over rice or noodles for a complete meal.
Conclusion:
This Thai ginger chicken salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is easy to make. With a few simple ingredients and a little bit of time, you can create a restaurant-quality salad at home. So next time you are looking for a healthy and delicious meal, give this Thai ginger chicken salad a try. You won't be disappointed!
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