Thai chicken salad recipe from Kroger adds heat to summer staple - WDRB 41 Louisville News

Thai chicken salad recipe from Kroger adds heat to a crowd favorite

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Chicken salad is a perfect light meal for summer. Kroger Chef Paul Dowell shows how to make a Thai Chicken Salad that kicks up the heat on an old favorite.

Thai Chicken Salad

Serves 6-8

2 pound Boneless/Skinless Chicken Breast

1 Tablespoon Canola Oil

1 teaspoon Kosher Salt

¼ teaspoon Black Pepper

½ bunch Cilantro (picked)

1 bunch Green Onion (thin sliced on bias)

½ bunch Celery (thin slice on bias)

1Red Bell Pepper (thin sliced)

2Carrots (peeled & thin sliced on bias)

1-8 oz. pkg. Snap Peas

¼ cup Low Sodium Soy Sauce

½ cup Rice Wine Vinegar

1 teaspoon Sriracha Chili Sauce

1 teaspoon Sugar

½ teaspoon Fresh Ginger (peeled & minced)

1 clove Garlic (peeled & minced)

¼ cup Sesame Oil

1 cup Lightly Salted Cashews

Put the chicken breasts, canola oil, kosher salt, & black pepper in a large zip plastic bag. Seal the bag & toss ingredients to coat well.

Preheat grill or stove-top grill pan to medium-high heat. Grill chicken breasts about 5-7 minutes on each side. Use an internal meat thermometer, the thickest portion of the breasts should read 165°. Remove chicken & chill down in your refrigerator (slice chicken across the grain when cooled).

Combine chilled/sliced chicken with your cilantro, green onion, celery, red bell pepper, carrot, & snap peas in a large bowl.

Combine soy sauce, rice wine vinegar, chili sauce, sugar, garlic, & sesame oil in a jar or container with a tight fitting lid. Shake well to blend & pour over your salad.

Toss the salad together with your dressing & top with cashews. This is great served as is or with bib lettuce leaves for a fun salad cup! Also really good served hot over steamed rice.

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