Best 7 Thai Style Warm Chicken Salad With Chilli Mint Lime Recipes

In the realm of culinary delights, where flavors dance on the palate and aromas ignite the senses, embark on a tantalizing journey to discover Thai-Style Warm Chicken Salad with Chilli, Mint, and Lime. This vibrant dish, a symphony of textures and tastes, promises an explosion of flavors that will transport you to the vibrant streets of Thailand. With its perfect balance of spicy, tangy, and refreshing notes, this salad is a true testament to the culinary artistry of Thailand.

This comprehensive guide will present you with not just one, but three enticing variations of this delectable dish. Dive into the classic Thai-Style Warm Chicken Salad, where tender chicken mingles with crisp vegetables, aromatic herbs, and a vibrant dressing that awakens your taste buds. Explore the enticing Vegetarian Warm Chicken Salad, a meatless marvel that bursts with the goodness of tofu, mushrooms, and a symphony of vegetables. And for those seeking a gluten-free option, indulge in the Gluten-Free Warm Chicken Salad, where tamari and rice noodles replace traditional ingredients, creating a harmonious symphony of flavors.

As you embark on this culinary adventure, you'll discover the secrets behind each recipe's magic. Learn how to select the freshest ingredients, master the art of creating the perfect dressing, and uncover the techniques for achieving that ideal balance of flavors. With detailed instructions and helpful tips, this guide ensures that every culinary enthusiast, regardless of their skill level, can recreate these tantalizing dishes with confidence.

Let's cook with our recipes!

THAI CHICKEN SALAD

Thai Chicken Salad image

Recipe VIDEO above. A chicken salad with a fantastic Thai chilli lime dressing with a great tangy-sweet-salty-spicy balance that South East Asian food is known for. Using Chilli Garlic Sauce is a great way to thicken dressing as well as adding more layers of flavour. Serves 2 as a main, 4 as a side.

Provided by Nagi

Categories Main Salad

Time 35m

Number Of Ingredients 15

Ingredients

180 - 220 g / 6 -7oz chicken breast
150 g / 5 oz mixed lettuce leaves ((or other of choice))
1 cup cherry or grape tomatoes (, halved)
1 small cucumber (, sliced)
1/4 red onion (, finely sliced)
1/2 large red chilli (, deseeded and very finely sliced (Note 1))
1/2 cup roasted cashews (, unsalted preferred)
1/4 cup coriander / cilantro leaves
1 tbsp finely chopped coriander/cilantro stems ((see video))
1 1/2 tsp Chilli Garlic Sauce ((Note 2))
1 small garlic (, minced)
1 1/2 tbsp fresh lime juice (or rice vinegar)
2 tsp fish sauce ((Note 3))
1 tbsp canola oil ((or vegetable, grapeseed or other neutral oil))
1 1/2 tsp sugar ((any, I use white))

Steps:

Take the chicken out of the fridge 30 minutes before cooking.
Boil water in a saucepan. Add chicken, put the lid on, let the water come back up to a simmer, then remove from stove. Set aside for 20 minutes (even up to 45 min is fine). (Note 4)
Remove chicken from water and shred, then cool.
Place ingredients in a jar. Shake well. Taste and adjust as required. It should be a balance of tangy / sweet / salty / hint of spice. (Note 5)
Place Salad ingredients in a large bowl. Drizzle over most of the Dressing, toss. Serve immediately, drizzled with remaining Dressing.

Nutrition Facts : ServingSize 385 g, Calories 465 kcal

CHOPPED THAI-INSPIRED CHICKEN SALAD

Chopped Thai-Inspired Chicken Salad image

This simple chopped Thai-Inspired chicken salad has BIG flavors - peanut, lime, soy, chili, cilantro. Topped with a homemade peanut dressing! Healthy and fresh.

Provided by Pinch of Yum

Categories Salad

Time 1h

Number Of Ingredients 18

Ingredients

3-4 cups cooked shredded chicken
1 head of green cabbage (3-4 cups shredded)
1-2 large carrots (2 cups grated)
1 green papaya or mango (1-2 cups grated) (optional)
1 cup fresh cilantro, chopped
1/2 cup peanuts, chopped
1/2 cup green onions, sliced
3-4 red serrano peppers, sliced
salt and lime juice to taste
1/2 cup peanut butter
1/3 cup low sodium soy sauce
1/3 cup sesame oil (toasted or dark)
1/4 cup rice vinegar
2 tablespoons chili paste (sriracha works, too)
2 tablespoons sugar
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled
1/4 cup water to thin to desired consistency

Steps:

Put on some good music, pour a drink, and start choppin'!
Pulse all ingredients in the food processor or blender. Adjust consistency with water.
Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you're feeling wild. Serve chilled.

Nutrition Facts : Calories 456 calories, Sugar 20.9 g, Sodium 645.3 mg, Fat 30.4 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 31.9 g, Fiber 6 g, Protein 19.6 g, Cholesterol 27.6 mg

SPICY THAI CHICKEN SALAD WITH CHILI LIME DRESSING

Spicy Thai Chicken Salad with Chili Lime Dressing image

Spicy Thai chicken salad with cilantro chili lime dressing is fresh and delicious. It's the perfect light and refreshing lunch or dinner, and it's great for meal prepping.

Provided by Cheryl Bennett

Categories Salads

Time 22m

Number Of Ingredients 18

Ingredients

3 tbsp. rice vinegar
zest and juice of 2 limes
1/2 shallot, finely sliced
1 clove garlic, minced
1 1/2 tbsp. sugar
1 small red Thai chili (green if you can't find red), minced
4 tbsp. neutral oil (vegetable, grapeseed, canola)
salt & freshly ground black pepper to taste
1 small head green or Napa cabbage
3 medium carrots
10 ounces cooked chicken breasts, shredded or finely sliced (2 small)
1/2 cup salted peanuts, roughly chopped
1 bunch scallions (green onion), sliced on bias
1 cup snow peas, thinly sliced on bias
1 tbsp. cilantro, chopped
2 tbsp. Thai basil, chopped (sub regular basil if you can't find, or omit)
2 tbsp. mint, chopped
salt & pepper to taste

Steps:

Combine rice vinegar, lime zest and juice, shallot, chili pepper and garlic in a small bowl. Let this sit for 10 - 15 minutes, then add remaining ingredients and give it a whisk. Let the dressing sit for an additional 10 - 15 minutes. Set aside until ready to use.
Shred the cabbage and carrots in the food processor, or grate carrots on box grater and thinly slice cabbage. Add to large mixing bowl.
Add shredded chicken, peanuts, scallions, snow peas, herbs, salt and pepper. Toss to combine.
Pour dressing over and mix thoroughly to coat. Serve immediately.

Nutrition Facts : Calories 239 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 14 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 171 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

WARM THAI CHICKEN & NOODLE SALAD

Warm Thai chicken & noodle salad image

A low fat, oriental-inspired salad - ideal for when you're in a real rush

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 13

Ingredients

2 large skinless chicken breasts
175g dried medium egg noodles
2 good handfuls of greens, such as Chinese leaf , finely shredded
2 carrots , cut into thin strips
8 spring onions , finely sliced
1 red pepper , seeded and finely sliced
a handful of fresh coriander leaves
1 red chilli , seeded and finely chopped
2 garlic cloves , finely chopped
1 tbsp root ginger , finely chopped
2 tbsp soy sauce
juice of 1 lime
2 tbsp olive oil

Steps:

Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.

Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium

THAI MINCED CHICKEN SALAD

Thai minced chicken salad image

Known as larb gai in Thailand, the hot spiciness in this chicken salad recipe works really well with the crunchy veg, creating a perfect balance of flavour and heat

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 50m

Yield Serves 4 as a light meal or starter

Number Of Ingredients 17

Ingredients

2 lemongrass
4 lime leaves , stalks removed
2 red chillies , deseeded
3 garlic cloves
fingertip-length piece fresh root ginger
4 skinless chicken breasts
1 tbsp vegetable oil
1 tbsp sesame oil
1 tsp chilli powder
50ml fish sauce
1 red onion , chopped
3 tbsp lime juice
handful each mint , basil and coriander leaves, roughly chopped
3 Baby Gem lettuces , leaves separated
1 cucumber , seeds removed and cut into strips lengthways
200g beansprouts
lime wedges, to serve

Steps:

Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

Nutrition Facts : Calories 261 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 2.72 milligram of sodium

THAI GRILLED CHICKEN SALAD WITH BASIL & MINT

Thai Grilled Chicken Salad With Basil & Mint image

Make and share this Thai Grilled Chicken Salad With Basil & Mint recipe from Food.com.

Provided by gailanng

Categories Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

2 boneless skinless chicken breasts or 4 -8 skinless chicken thighs, cut into thick strips
1 large bowl salad greens (enough for 2-3 people)
10 mint leaves
1 handful fresh basil
1 -2 cup cherry tomatoes, sliced in half (optional)
1 tablespoon black peppercorns, coarsely ground (use pestle & mortar, coffee grinder, or a peppermill that can ground coarsely)
4 garlic cloves, minced
3 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons fresh-squeezed lime juice (or substitute lemon juice)
2 tablespoons brown sugar
1 lime, juice of
3 tablespoons fish sauce
2 tablespoons brown sugar
2 garlic cloves, minced
1/2 teaspoon cayenne pepper or 1/2 teaspoon dried crushed chili

Steps:

Stir together the marinade and pour over the chicken strips. Toss to coat, then set in the refrigerator to marinate while you prepare the salad greens.
Stir the salad dressing ingredients together in a cup. Taste-test the dressing, looking for a tangy taste that is a balance between sweet and sour, salty and spicy (it should have some kick to it from the cayenne/chili). Add a little more sugar if it's too sour. Set aside.
Heat up grill and lightly brush grill with a little vegetable oil. Grill your marinated chicken, basting it with the left-over marinate the first time you turn it. For oven-broiling, place chicken strips on a broiler pan (or on a foil-covered cookie sheet, turning up foil at the edges to prevent spilling). Set oven to broil setting and place chicken on one of the upper racks, turning it every 3-5 minutes, or until well done.
For the mint and basil, stack the leaves on top of each other, then thinly slice into slivers and toss in with the salad. Add most to the salad and toss with most of the dressing. Portion out onto plates and top with the hot chicken strips. Drizzle remaining dressing over the chicken and top with remaining basil and mint. For those who like it spicy, minced fresh chili can also be sprinkled over.

Nutrition Facts : Calories 306.5, Fat 3.4, SaturatedFat 0.8, Cholesterol 75.5, Sodium 4892.1, Carbohydrate 40.4, Fiber 1.9, Sugar 30.8, Protein 30.4

CHILLI-LIME CHICKEN SALAD

Chilli-lime chicken salad image

Thai-inspired chicken makes a perfect barbecue dish, serve with a feast of dressed green salad and herbs

Provided by Jane Hornby

Categories Main course

Time 55m

Number Of Ingredients 16

Ingredients

zest and juice 3 limes
3 tbsp fish sauce
3 tbsp soft light brown sugar
2 hot red chillies , thinly sliced (see tip, below)
1 tbsp extra virgin olive oil
2 garlic cloves , crushed
1 tsp turmeric
handful coriander stems, finely chopped
8 chicken leg or thigh pieces, skin on
bunch spring onion , shredded lengthways
½ cucumber , halved, deseeded and cut into long strips
200g baby tomato , halved
handful coriander
handful Thai basil leaves
2 ripe avocados , sliced
handful toasted cashews or peanuts

Steps:

Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.
Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.
If you're barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.

Nutrition Facts : Calories 403 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make all the difference in your salad. Look for ripe, juicy tomatoes, crisp cucumbers, and tender chicken.
Don't be afraid to adjust the flavors to your liking. If you like your salad spicier, add more chili peppers. If you prefer a sweeter salad, add more honey or maple syrup. And if you want a more tangy salad, add more lime juice.
Make sure to chill the salad before serving. This will help the flavors to meld and develop.
Serve the salad with your favorite toppings. Some popular options include peanuts, cilantro, mint, and crispy shallots.

Conclusion:

This Thai-style warm chicken salad is a delicious and healthy meal that's perfect for any occasion. It's easy to make, packed with flavor, and sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this salad a try. You won't be disappointed!