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Thrill Your Taste Buds with thisThai Grilled Chicken Salad!
D.Schmidt
At a Glance
Prep Time : 30min
Cook Time : 20min
Course : Salad
Special : Low Fat
Type of Prep : Barbecue
Cuisine : Thai
Occasion : Summer
 
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Grilled Chicken Salad (with Lemongrass-Coriander-Lime Dressing)

From Darlene Schmidt,
Your Guide to Thai Food.
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This Thai Grilled Chicken Salad with Lemongrass-Coriander Dressing will thrill your taste buds! It starts with strips of chicken breast marinated in a garlic-pepper sauce. The chicken is then either grilled on your barbecue or "oven barbecued" using the grill feature on your oven. Place over a bed of summer greens that has been tossed in a lemongrass-coriander-lime dressing, top with a sprinkling of fresh basil, and you have a complete meal that is so Thai-delicious, you'll want to make it your number one salad this season!

INGREDIENTS:

  • 2-4 boneless chicken breasts OR 4-8 chicken thighs, cut into thick strips
  • a large salad-bowl amount of salad greens, or portion out enough for each person
  • 1/2 cup fresh basil and/or coriander, lightly chopped
  • Optional: 1 red chili pepper, de-seeded and cut into thin strips or pieces (for garnish)
  • MARINADE FOR CHICKEN:
  • 4 Tbsp. fish sauce
  • 6 cloves garlic, minced (or 1 Tbsp. bottled pureed garlic)
  • 1 Tbsp. regular soy sauce
  • 2 Tbsp. lemon or lime juice
  • 1 Tbsp, whole peppercorns, coursely ground (you can use a coffee grinder) or pounded/smashed
  • SALAD DRESSING:
  • 2 Tbsp. soy sauce
  • 1 tsp. dark soy sauce (or 1 additional Tbsp. regular soy sauce)
  • 1 Tbsp. fish sauce (available in tall bottles at all Asian/Chinese food stores)
  • 1 Tbsp. finely minced lemongrass (for more instructions, see below)
  • 1 kaffir lime leaf (available frozen at most Asian/Chinese food stores)
  • 1 clove garlic, minced
  • 1 Tbsp. brown sugar
  • 2 Tbsp. freshly-squeezed lime juice
  • 1/2 cup finely chopped fresh coriander
  • 1 tsp. cayenne pepper OR Thai chilli sauce (use less if you want it milder)
  • 1/4 cup water

PREPARATION:

For more on how to buy and cook with lemongrass, see: Buying and Preparing Lemongrass.

  1. Mix the marinade ingredients together in a cup except for the peppercorns. Slather marinade over chicken, ensuring chicken is equally covered with marinade. Then press coursely-ground peppercorn over the chicken's surface (both sides). Allow to marinate for at least 10 to 15 minutes (or cover and place in the refrigerator for up to 24 hours).
  2. If Using the Oven: Place chicken on a broiling pan (or grill with a pan underneath to catch the drippings). If you don't have a grill pan: simply lay chicken flat in the bottom of a small roasting pan (metal, not glass), or on a baking sheet covered with tin foil (turn up the sides of the foil so juices won't spill).
  3. Place chicken under grill, allowing it to cook 5 minutes each side, then turning. Continue grilling and turning until cooked (chicken will be lightly charred around the edges). Use the leftover marinade to baste chicken the first time you turn it.

    If Using the BBQ: Simply barbecue the chicken until nicely cooked (no longer red or pink inside). Use leftover marinade to baste chicken when you turn it the first time.

  4. While chicken is cooking, prepare the salad greens and dressing. To make the dressing: place water, lemongrass, and kaffir lime leaf in a sauce pan and bring to a boil. Boil for 1 minute (this will soften the lemongrass and bring out the flavor of the lime leaf). Remove from heat.
  5. Add the rest of the dressing ingredients and mix well.
  6. Taste-test the dressing. It should be tangy - a mixture of salty, sweet, spicy, and sour. Adjust it to your taste by adding more fish sauce if not salty enough, more lime juice if too salty or sweet, more sugar if too sour, or more chili sauce if not spicy enough for your taste. Remove the kaffir lime leaf and discard.
  7. When chicken is done cooking, remove from oven.
  8. Toss the salad with the dressing. Portion out the salad among individual plates, and top with strips of the grilled chicken. Sprinkle with fresh basil and chili (if desired), and serve immediately while chicken is still warm.

    If desired, pair this salad with a cold lager or glass of chilled white wine, and ENJOY!

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