Grilled Thai Chicken Salad

Grilled Thai Chicken Salad Recipe - Authentic Thai Cuisine

Region / culture: Thailand | Preparation time: 20 minutes | Cooking time: 7 minutes | Servings: 6

Introduction

Grilled Thai Chicken Salad is a delicious and flavorful dish that combines tender grilled chicken with a refreshing salad. The combination of savory chicken, crisp lettuce, and zesty dressing makes this salad a perfect meal for a light lunch or dinner.

History

The origins of Grilled Thai Chicken Salad can be traced back to Thailand, where it is a popular dish known for its bold flavors and fresh ingredients. The combination of grilled chicken and fresh vegetables is a staple in Thai cuisine, and this salad is a modern twist on traditional Thai flavors.

Ingredients

6 chicken breasts, deboned and skinless
8 cups romaine lettuce, shredded
1 bunch green onion, white part chopped
0.5 cup red onion, diced
0.5 cup cilantro, snipped
0.5 cup rice wine vinegar
0.25 cup extra virgin olive oil
2.5 tbsp soy sauce
0.5 tbsp crushed red pepper flakes

How to prepare

Preheat the broiler and lightly brush the rack with oil.
Place the chicken breasts on the rack.
Broil the chicken 3 inches from the heat source for 6 – 7 minutes or until cooked through, turning the breasts over after 4 minutes.
Meanwhile, combine the lettuce, green onion, red onion, and cilantro in a large bowl; toss to mix well.
To make the dressing, combine the vinegar, olive oil, soy sauce, and crushed red pepper and mix thoroughly.
To serve, place the greens on plates.
Slice the chicken and arrange it on top of the greens.
Drizzle each serving with the dressing.

Variations

Add sliced bell peppers or shredded carrots to the salad for extra crunch.
Substitute shrimp or tofu for the chicken for a different protein option.
Use a peanut dressing instead of the soy dressing for a different flavor profile.

Cooking Tips & Tricks

Make sure to properly debone and skin the chicken breasts before grilling to ensure even cooking.

- Broil the chicken breasts until they are cooked through, but be careful not to overcook them to prevent dryness.

- Toss the salad ingredients together just before serving to keep the lettuce crisp and fresh.

- Adjust the amount of crushed red pepper flakes in the dressing to suit your spice preference.

Serving Suggestions

Serve the Grilled Thai Chicken Salad with a side of steamed rice or crusty bread for a complete meal. Garnish with additional cilantro and sliced red chili for added flavor.

Cooking Techniques

Broiling the chicken breasts gives them a nice charred flavor while keeping them juicy.

- Tossing the salad ingredients together just before serving ensures that the lettuce stays crisp and fresh.

Ingredient Substitutions

Use apple cider vinegar or white wine vinegar instead of rice wine vinegar.

- Substitute low-sodium soy sauce for regular soy sauce to reduce the sodium content.

Make Ahead Tips

You can marinate the chicken in the dressing for up to 24 hours before grilling for extra flavor.

- Prepare the salad ingredients ahead of time and store them in separate containers in the refrigerator until ready to serve.

Presentation Ideas

Arrange the sliced chicken on top of the salad in a neat pattern for an elegant presentation. - Serve the salad in individual bowls or on a large platter for a family-style meal.

Pairing Recommendations

Pair Grilled Thai Chicken Salad with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

- Serve the salad with a side of Thai sticky rice or jasmine rice for a complete meal.

Storage and Reheating Instructions

Store any leftover Grilled Thai Chicken Salad in an airtight container in the refrigerator for up to 2 days.

- To reheat, gently warm the chicken in the microwave or on the stovetop until heated through. Do not overheat to prevent dryness.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 10g

- Dietary Fiber: 2g

- Sugars: 3g

Fats

- Total Fat: 12g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 30g

Vitamins and minerals

Vitamin A: 120%

- Vitamin C: 60%

- Iron: 15%

- Calcium: 8%

Alergens

Contains soy

Summary

Grilled Thai Chicken Salad is a nutritious dish that is high in protein and vitamins. It is a good source of vitamin A and vitamin C, and is relatively low in calories.

Summary

Grilled Thai Chicken Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its bold flavors and fresh ingredients, this salad is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a hot summer day and I was browsing through a cookbook at the local library when I stumbled upon a page that featured a delicious looking Grilled Thai Chicken Salad. The vibrant colors of the dish, the exotic flavors of the ingredients, and the tantalizing aroma that seemed to leap off the page all captured my attention.

I knew right then and there that I had to learn how to make this dish. I quickly jotted down the ingredients and instructions, and made a mental note to try it out as soon as possible. Little did I know that this recipe would become one of my all-time favorites, and a staple in my cooking repertoire.

The next day, I gathered all the necessary ingredients and set out to make the Grilled Thai Chicken Salad. I marinated the chicken in a mixture of soy sauce, ginger, garlic, and a touch of honey for a few hours to let the flavors seep in. Then, I grilled the chicken until it was juicy and tender, with just the right amount of charred edges.

While the chicken was cooking, I prepared the rest of the salad. I tossed together a colorful medley of crisp vegetables – shredded carrots, crunchy red cabbage, sweet bell peppers, and fresh cilantro – with a zesty dressing made of lime juice, fish sauce, and a hint of chili paste. The combination of flavors and textures was simply divine.

Once the chicken was done, I sliced it thinly and arranged it on top of the salad. I garnished the dish with a sprinkling of roasted peanuts and a drizzle of creamy peanut sauce. The result was a stunning masterpiece that looked almost too good to eat.

But eat it I did, and with each bite, I savored the complex blend of sweet, savory, tangy, and spicy flavors that danced on my taste buds. The tender chicken, the crunchy vegetables, the nutty peanuts, and the creamy sauce all came together in perfect harmony, creating a symphony of flavors that left me craving more.

As I finished my meal, I couldn't help but think back to how I first discovered this recipe, and how it had quickly become one of my go-to dishes. I realized that this was the magic of cooking – the ability to explore new flavors, learn new techniques, and create memorable meals that bring joy to both the cook and the diner.

Over the years, I have made this Grilled Thai Chicken Salad countless times, each time adding my own twist or variation to make it my own. I have shared the recipe with friends and family, who have all fallen in love with its bold flavors and vibrant colors. And every time I make it, I am transported back to that hot summer day at the library when I first laid eyes on this recipe and knew that it was destined to become a part of my culinary legacy.

So here it is, my beloved Grilled Thai Chicken Salad recipe, passed down from the pages of a cookbook to my kitchen, and now to yours. May it bring you as much joy and satisfaction as it has brought me, and may it inspire you to continue exploring the wonders of cooking and sharing delicious meals with those you love. Bon appétit!