Chicken Salad

This refreshing Thai-style chicken salad is a perfect balance of fresh, aromatic, and spicy flavors. It features tender pieces of cooked chicken tossed with crisp green beans, baby corn, and fresh herbs like coriander and basil. The dressing is a vibrant mix of lime juice, zest, ginger, garlic, and a touch of coconut milk for creaminess. Green chillies add a gentle kick, while soy or fish sauce provides savory depth. Ideal for a light lunch, a healthy dinner side, or a picnic dish that travels well. It&# 226;ÂÂs quick to assemble using pantry staples and fresh produce, making it a reliable favorite for weeknight meals or summer gatherings.

Cuisine: Thai

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 772.0

Description

This refreshing Thai-style chicken salad is a perfect balance of fresh, aromatic, and spicy flavors. It features tender pieces of cooked chicken tossed with crisp green beans, baby corn, and fresh herbs like coriander and basil. The dressing is a vibrant mix of lime juice, zest, ginger, garlic, and a touch of coconut milk for creaminess. Green chillies add a gentle kick, while soy or fish sauce provides savory depth. Ideal for a light lunch, a healthy dinner side, or a picnic dish that travels well. It&# 226;ÂÂs quick to assemble using pantry staples and fresh produce, making it a reliable favorite for weeknight meals or summer gatherings.

Ingredients

Fresh whole green chillies to your taste
4 Large thumb sized pieces of fresh ginger, peeled and chopped
3 Fresh lemon grass stalks, trimmed back and chopped
4 Cloves garlic, peeled
4 Handfuls of fresh coriander with stalk attached
6 Salad onions, washed and trimmed
2 Limes, zest of one and juice of both
ml spoon olive oil, to loosen
ml can coconut milk
g fine green beans, tailed
g babycorn
X 15ml spoons light or dark soy sauce or fish sauce if preferred
g chilled or frozen cooked prawns, tiger prawns or king prawns

Directions

1
Cook the chicken breasts or thighs until fully done, then let cool and shred or chop into bite-sized pieces.
2
Blanch the green beans and baby corn in boiling water for 2 minutes, then drain and rinse with cold water to crisp them up.
3
In a small bowl, mix the ground coriander, chopped ginger, garlic, chopped lemongrass, and sliced green chillies.
4
Add the lime zest, lime juice, olive oil, coconut milk, and soy or fish sauce to the spice mixture and whisk until well combined.
5
In a large serving bowl, combine the cooked chicken, blanched vegetables, salad onions, and fresh coriander.
6
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
7
Taste and adjust seasoning with extra lime juice or soy sauce if needed, then serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 772.0kcal

% Daily Value *
Total Fat 52.4g81%
Saturated Fat 10.9g55%
Cholesterol 0.0mg0%
Sodium 1341.0mg56%
Total Carbohydrate 99.6g34%
Dietary Fiber 59.0g236%
Sugars 11.3g
Protein 20.5g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai salad, chicken salad, healthy lunch, lime dressing, green beans, baby corn, fresh herbs, spicy salad, light dinner, picnic food, quick meal, coconut milk, ginger garlic, fish sauce, coriander, summer salad, gluten free option, asian inspired, fresh vegetables, easy recipe

Read it online: https://www.chefs-mate.com/recipe/chicken-salad-40/