Thai chicken salad: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to cook Thai salad with chicken? What kind of food is this? You will find answers to these and other questions in the article. The popularity of Asian cuisine is growing not only because of the spices and harmonious taste of dishes, but also because of the flavor of those countries. Vacationers from resort trips bring, in addition to a lot of impressions of the bewitching nature and exotic culture, also recipes, for example, Thai salad with chicken.

This is a traditional, very tasty treat in Thailand, probably every tourist has tried. After all, it is included in the tacit program of acquaintance with local cuisine. How to make this dish, find out below.

A few facts about Thai food

Thai cooking is loved all over the world. And here's why:

• A good Thai restaurant uses at least 40 different ingredients to create a meal.
• A large number of natural fresh ingredients and spices make dishes original,very rich and full bodied.
• The main canon of Thai food is a harmonious combination of five tastes: sour, sweet, nutty, s alty and spicy.
• Seafood, quick frying, plenty of fresh fruit and, of course, chicken make Thai dishes he althy, very satisfying, delicious and incredibly colorful.

You can see all this by preparing a real Thai treat with your own hands!

Classic banana and chicken salad

This Thai chicken salad recipe is quite simple, but the taste of the appetizer is quite exotic. The classic Thai flavors are perfectly seen here: hot chili, soy s alty sauce, sweet banana, sour grapefruit and lime, spicy herbs with delicious chicken.

The benefits of this dish are huge, because all the fruits are used fresh, only the chicken is fried for a minute. Take:

• one grapefruit;
• one chicken breast;
• two art. l. sesame oil;
• one lime;
• six art. l. soy sauce;
• lean oil - three tbsp. l.;
• three banana short "lady finger";
• 10 g fresh mint;
• one hot red chili pod;
• 15g fresh cilantro;
• one green bell pepper;
• two cloves of garlic.

This Thai bell pepper and chicken salad is prepared like this:

1. Rinse chicken fillet, dry and cut into thin and oblong pieces, which then needwill soak in marinade.
2. Make the marinade. To do this, cut the lime in half. Leave one part for the salad, and squeeze the juice from the second. Mix lime fresh with soy sauce (4 tablespoons) and grated garlic. Marinate the chicken in this mixture for 15 minutes.
3. Next, heat a frying pan over high heat (preferably a wok or some narrow-bottomed container).
4. Pour vegetable oil into a heated bowl, boil it and send the chicken into it.
5. Fry fillets quickly until golden brown, 3-4 minutes, stirring constantly with a wooden spatula.
6. Put the fried fillet into a salad bowl.
7. Crush the rest of the ingredients. Remove the skin from the bananas and cut them into thin rounds. Remove the skin from the lime half and grapefruit, cut into slices and cut each piece into 2-3 parts.
8. Rinse and dry the mint and cilantro, chop finely with a sharp knife. Chop the bell pepper into thin strips and thinly slice the chili.
9. Send all the chopped fruits-herbs-vegetables to the chicken in a salad bowl, pour in the sesame oil, the rest of the soy sauce, stir everything and leave to infuse for 15 minutes.

After the finished dish, serve.

Thai warm salad

And how to cook a Thai salad with chicken and bell peppers and cabbage? Take:

• one onion;
• 20ml freshly squeezed lemon juice;
• a stack of soy sauce;
• 5g sugar;
• 20 ml sesame oil;
• two teethgarlic;
• 10 g sweet chilli sauce;
• 60 g white cabbage;
• 1 tsp grated ginger;
• one carrot;
• 10 cherry tomatoes;
• one bell pepper;
• 35ml olive oil;
• ½ hot chili pepper;
• five sprigs of fresh green cilantro;
• five lettuce leaves;
• chicken fillet - 300 g;
• 15g toasted sesame seeds.

How to cook?

This Thai Chicken Salad is prepared as follows:

1. Make a marinade. To do this, combine sesame oil, sugar, soy sauce, fresh lemon juice and Chili sauce in a bowl, stir until the crystals dissolve.
2. Cut the chicken into thin strips and send to the marinade. Thoroughly stir the fillet in the fragrant mixture so that each piece is covered with marinade. Set chicken aside for 35 minutes to soak.
3. Prepare the rest of the ingredients. To do this, cut the onion in half and chop the strips across the rings. Peel the bell peppers from the seeds and chop in the same way. Peel the carrots and cut into long strips on a roco grater. Cut cherry tomatoes into halves, and cabbage into large strips. Peel the garlic, mince or crush flat with a knife.
4. Prepare a serving dish by lining it with washed and dried lettuce.
5. Now put the wok on high heat, pour in the olive oil and heat well. Next, send the marinated chicken into it and cook it, stirring, for several minutes (until whitening).
6. Add ginger to the meat,onion, a pinch of s alt, crushed garlic and ½ chili. Stir all the ingredients while cooking in the wok.
7. In 2 minutes. send the pepper to the container and cook the dish for another 1 minute.
8. Now send carrots to the salad, after a couple of minutes - tomatoes and cabbage. Cook the dish for another minute and remove from the stove. In this salad, the vegetables should keep their elasticity.
9. Now put the chopped greens, sesame seeds into the wok, stir everything and put it in the prepared dish.

Serve the finished dish to the table.

With cucumber

And how to cook Thai salad with chicken and cucumber? Follow these steps:

1. One chicken fillet cut into strips and fry until tender. Drizzle lightly with soy sauce while frying.
2. Grate five medium carrots on a Korean carrot grater.
3. Make the sauce. To do this, combine vegetable oil (6 tablespoons) and vinegar (5 tablespoons) in a saucepan and bring to a boil.
4. Pour sauce over carrots, spices for Korean carrots and crushed garlic (three cloves), stir.
5. Grate two cucumbers for Korean carrots.
6. One bell pepper cut into thin strips.
7. Cut half a small Chinese cabbage into thin strips.
8. Chop half a medium sized Y alta onion.
9. Make another sauce. To do this, combine soy sauce (three tablespoons), two tablespoons. l. sesame oil or olive oil, juice of one lime, stir.
10. Connect all components,add sauce and mix well.

When serving salad, sprinkle with sesame seeds.

With grapefruit

Let's find out how to cook Thai salad with chicken and grapefruit. You will need:

• two bananas;
• one chicken breast;
• one grapefruit;
• one lime;
• sesame oil;
• half a papaya;
• soy sauce;
• bunch of cilantro and mint;
• green and red chili;
• two cloves of garlic.

This Thai Chicken Salad recipe suggests following these steps:

1. Wash the breast, cut into cubes or strips. Marinate for 10 min. in soy sauce with juice from half a lime. After - fry the meat in a pan.
2. Cut the bananas and peppers into rings, disassemble the rest of the lime and grapefruit into slices.
3. Chop the greens finely, chop the papaya into thin strips.
4. Make the dressing. To do this, mix soy sauce with sesame oil.
5. Stir all the ingredients, set aside for 15 minutes to infuse the dish.

Serve a delicious salad to the table.

Secrets

Experienced chefs say that the most important feature of Thai salad is seasonality. Its components should be at the peak of the "salad" form. Very often, this does not mean the full ripeness of vegetables and fruits, but just the opposite.

Some unripe fruits in the form of vegetables are used in Southeast Asia. For example, papaya and mango are crushed green and added to the dish as a vegetable element. The popular Somtorn salad is made from green papaya.

With eggplant

Consider the recipe for Thai salad with chicken and eggplant. You will need:

• 300g eggplant;
• 400g tomatoes;
• chicken fillet - 500 g;
• one carrot;
• two medium onions;
• lean oil (for frying);
• soy sauce - three tbsp. l.;
• s alt;
• two cloves of garlic;
• black pepper.

This Thai warm salad is prepared like this:

1. Cut the chicken fillet into strips. Fry it in vegetable oil, add a little s alt and pepper. Then pour in the soy sauce, fry for another 5 minutes and set aside.
2. Cut the onion into half rings, fry in vegetable oil until golden. Add shredded carrots to the onion. When the carrots are soft, add the diced tomatoes and fry until the liquid has evaporated.
3. Peel the eggplant and cut into long strips. Fry them in vegetable oil until cooked. Lightly s alt at the end.
4. Meat, eggplant and fried meat in one bowl, squeeze the garlic into the salad through the press, mix everything well.
5. Place torn lettuce leaves on a plate, place hot food on top and serve.

Other dish options:

1. Before the tomatoes for frying, you can add two bell peppers, cut into a longstraws.
2. If you want a hearty salad, fry potatoes (400 g) separately and add them to the salad.

Bon appetit!