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Warm Thai Chicken Salad

Source: Salads -- Cooking With Style
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Serves 6
For Chicken:
6 single, skinless, boneless chicken fillets (about 1 1/4 lbs)
1/4 cup fresh lemon juice
1/4 teaspoon salt
2 cloves garlic, crushed
1 tablespoons brown sugar
2 tablespoons finely chopped fresh coriander (cilantro)
For Dressing:
1 small red chili, finely chopped
1 clove garlic, finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar juice of 2 limes
1 teaspoon sweet chili sauce
1 bunch mizuna
1 red bell pepper, seeds and membrane removed and cut into julienne
2 carrots, cut into julienne
1 cucumber, cut into julienne
6 green onions, sliced
1 cup loosely packed fresh coriander (cilantro) sprigs
1 cup shredded purple basil
3 tablespoons Oriental sesame oil
3 tablespoons toasted sesame seeds
Warm Thai Chicken Salad Recipe at
FOR CHICKEN: Flatten the chicken fillets slightly and cut each lengthwise into 4 strips. Combine all of the marinade ingredients in a shallow ceramic bowl and mix well. Add the chicken and toss to coat. Set aside, covered in plastic wrap in the refrigerator overnight, or at room temperature for several hours.

FOR DRESSING: Combine all the dressing ingredients in a small bowl and whisk until well combined.

Combine the mizuna, red bell peppers, carrot, cucumber, green (spring) onions and herbs on 6 individual serving plates.

Heat the sesame oil in a wok or frying pan until smoking. Stirfry the chicken among the serving plates. Drizzle on the dressing and sprinkle with the toasted sesame seeds.

Serve immediately, while the chicken is still warm.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Asian Chicken Salads
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 349
Fat. Total: 22g
Fiber: 5g
Carbohydrates, Total: 17g
Sodium: 182mg
% Cal. from Fat: 57%
Cholesterol: 57mg
Protein: 23g
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