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Thai Chicken Salad 2

Thai Chicken Salad 2 recipe image
This vibrant Thai chicken salad balances textures and flavors beautifully. Tender pieces of grilled or roasted chicken are tossed with crisp mixed greens, bean sprouts, and julienned vegetables. The star is the homemade dressing: a zesty blend of fresh lime juice, fish sauce, brown sugar, and fiery serrano chiles, infused with aromatic lemongrass, ginger, and fresh herbs. Crispy fried wonton strips add a satisfying crunch, while toasted peanuts provide a nutty finish. It's a fresh, light, and addictive dish perfect for warm-weather lunches, potlucks, or as a bright side to a larger meal. Ready in under an hour, it brings restaurant-quality flavor to your table with simple, fresh ingredients.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1591.2
Dietary: Gluten-free
Description
This vibrant Thai chicken salad balances textures and flavors beautifully. Tender pieces of grilled or roasted chicken are tossed with crisp mixed greens, bean sprouts, and julienned vegetables. The star is the homemade dressing: a zesty blend of fresh lime juice, fish sauce, brown sugar, and fiery serrano chiles, infused with aromatic lemongrass, ginger, and fresh herbs. Crispy fried wonton strips add a satisfying crunch, while toasted peanuts provide a nutty finish. It's a fresh, light, and addictive dish perfect for warm-weather lunches, potlucks, or as a bright side to a larger meal. Ready in under an hour, it brings restaurant-quality flavor to your table with simple, fresh ingredients.
Ingredients
  • 3 cups Vegetable oil, for frying
  • 20 sheets Wonton skins, cut into 1/4 inch strips
  • 8 cups Shredded mixed salad greens
  • 4 cups Bite-size pieces of barbecued or roast chicken
  • 1 cup Bean sprouts
  • 1 large Yellow bell pepper, cut into thin julienne
  • 1/2 cup European seedless cucumber, cut into thin julienne
  • 6 tblsp Fresh lime juice
  • 1/4 cup Fish sauce (nuoc mam)
  • 1/4 cup Light brown sugar, packed
  • 4 serrano chiles Serrano chiles, seeded and minced
  • 1/2 tsp Freshly grated nutmeg
  • 1 tblsp Finely minced fresh lemongrass (optional)
  • 1 tblsp Finely minced fresh ginger
  • 1/4 cup Minced fresh mint
  • 3 tblsp Minced fresh basil
  • 1/4 cup Dry-roasted unsalted peanuts, coarsely chopped
Directions
  1. 1
    In a large skillet, heat the vegetable oil over moderately high heat until a strip of wonton skin bounces across the surface.
  2. 2
    Add the wonton strips in batches and fry, turning occasionally, until crisp and golden, about 1 minute per batch.
  3. 3
    Transfer the fried wonton strips to paper towels to drain well.
  4. 4
    In a large bowl, combine the mixed greens, chicken pieces, bean sprouts, yellow bell pepper, and cucumber.
  5. 5
    In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, minced chiles, nutmeg, lemongrass, ginger, mint, and basil until the sugar is dissolved.
  6. 6
    Pour the dressing over the salad ingredients and toss well to coat evenly.
  7. 7
    Gently fold in the crisp wonton strips just before serving to maintain their crunch.
  8. 8
    Turn the salad out onto a serving platter and sprinkle with the chopped peanuts.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1591.2kcal
% Daily Value *
Total Fat 180.0g277%
Saturated Fat 27.0g135%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

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

Note

For best texture, assemble the salad just before serving so the wonton strips stay crisp. If preparing ahead, keep the dressing, wonton strips, and salad base separate until ready to toss.

Adjust the number of serrano chiles based on your heat preference. Start with 1-2 if you prefer milder spice, or add more for extra kick.

If you cannot find fresh lemongrass, you can omit it or use a pinch of dried lemongrass powder. Thai basil is preferred, but regular sweet basil works as a substitute.

Use leftover rotisserie chicken or grilled chicken breasts to save time. Ensure the chicken is cool or room temperature before adding to the salad.

Keywords: thai, chicken, salad, lime, fish sauce, wonton, crispy, lemongrass, ginger, mint, basil, peanuts, bean sprouts, fresh, healthy, lunch, dressing, spicy
Read it online: https://www.chefs-mate.com/recipe/thai-chicken-salad-2-2/