Grilled Thai Chicken Salad Recipe

5 1 1
Grilled Thai Chicken Salad Recipe
Grilled Thai Chicken Salad Recipe photo by Taste of Home
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Grilled Thai Chicken Salad Recipe

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5 1 1
Publisher Photo
“My husband and I love to eat Thai and Indian food, but notice that most of these cuisines do not offer fresh salads on their menus,” writes Grace Kunert of Salt Lake City, Utah. “This is a recipe we developed to keep all those ethnic flavors when we needed a light dinner.”
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup hot water
  • 2 tablespoons lime juice
  • 3/4 cup sweetened shredded coconut
  • 2 teaspoons curry powder
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon salt
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 cups torn mixed salad greens
  • 1/2 medium sweet red pepper, julienned
  • 1/2 cup canned bean sprouts, rinsed and drained
  • 1/2 cup fresh sugar snap peas
  • DRESSING:
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons coconut milk
  • 2 tablespoons reduced-fat creamy peanut butter
  • 4 teaspoons sugar

Directions

In a blender, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or a meat thermometer reads 170°.
In a large salad bowl, combine the greens, red pepper, bean sprouts and peas. In a small bowl, whisk the dressing ingredients until smooth. Pour over salad and toss to coat. Cut chicken into strips; arrange over salad. Yield: 4 servings.
Originally published as Grilled Thai Chicken Salad in Light & Tasty April/May 2007, p29

Nutritional Facts

1 each: 261 calories, 9g fat (4g saturated fat), 63mg cholesterol, 936mg sodium, 17g carbohydrate (9g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

  • 1/2 cup hot water
  • 2 tablespoons lime juice
  • 3/4 cup sweetened shredded coconut
  • 2 teaspoons curry powder
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon salt
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 cups torn mixed salad greens
  • 1/2 medium sweet red pepper, julienned
  • 1/2 cup canned bean sprouts, rinsed and drained
  • 1/2 cup fresh sugar snap peas
  • DRESSING:
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons coconut milk
  • 2 tablespoons reduced-fat creamy peanut butter
  • 4 teaspoons sugar
  1. In a blender, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or a meat thermometer reads 170°.
  4. In a large salad bowl, combine the greens, red pepper, bean sprouts and peas. In a small bowl, whisk the dressing ingredients until smooth. Pour over salad and toss to coat. Cut chicken into strips; arrange over salad. Yield: 4 servings.
Originally published as Grilled Thai Chicken Salad in Light & Tasty April/May 2007, p29

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ericakristen17 User ID: 4254246 134520
Reviewed Sep. 14, 2010

"healthy but flavorful!"

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