Thai Chicken Salad Recipe

Name: Thai Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless chicken breast; 3 cups water; 1 tablespoon kosher salt; 2 stalks lemongrass, minced; 1 tablespoon minced garlic; 2 teaspoons Thai chili powder; 3 tablespoons canola oil; 4 stalks celery, finely chopped; 2 red onions, finely chopped; 2 tablespoons coarsely chopped fresh mint; 1 tablespoon coarsely chopped Thai basil leaves or regular fresh basil; 1 tablespoon coarsely chopped cilantro leaves; 1 teaspoon honey; 2 tablespoons lime juice; 1 head romaine lettuce, washed and chopped* see note

Servings: persons

2 pounds boneless chicken breast
3 cups water
1 tablespoon kosher salt
2 stalks lemongrass, minced
1 tablespoon minced garlic
2 teaspoons Thai chili powder
3 tablespoons canola oil
4 stalks celery, finely chopped
2 red onions, finely chopped
2 tablespoons coarsely chopped fresh mint
1 tablespoon coarsely chopped Thai basil leaves or regular fresh basil
1 tablespoon coarsely chopped cilantro leaves
1 teaspoon honey
2 tablespoons lime juice
1 head romaine lettuce, washed and chopped* see note

1
Place chicken breast into a 2 quart saucepan with water (the water should cover the chicken breasts), the kosher salt and half of the lemongrass.
2
Bring to a boil and lower to a simmer for 20 minutes.
3
Remove chicken and cool completely.
4
When cooled chop into 1/2 inch cubes and reserve in refrigerator.
5
Saute garlic, remaining lemongrass and chili powder in oil for 3 minutes.
6
Remove from heat and cool completely.
7
Next, toss together the celery, onions, mint, basil and cilantro.
8
Combine chicken with sauteed garlic mixture and the salad components, Add salt, lime juice and honey to taste and place on the lettuce to serve.
9
Note: If you want to make lettuce rolls, then leave a few leaves whole and remove the stiff vein from the lower portion of the leaves.
10
Roll chicken salad up in lettuce leaves for a delicious salad wrap.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds boneless chicken breast, 3 cups water, 1 tablespoon kosher salt, 2 stalks lemongrass, minced, and more.

Yes, Thai Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Chicken Salad

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