This Thai Chicken Salad Recipe is perfect for entertaining on a hot summer weeknight. Marinate the chicken in yogurt sauce, make the dressing and cook the potatoes the night before your dinner. All you’ll have left to do is simply grill the chicken and prepare the plates. Add a glass of wine or beer and some fruit and yogurt for dessert for a perfect summer evening.
1 cup organic or homemade yogurt
1/4 cup organic milk
1 tbsp chopped fresh cilantro
1 tsp curry powder
1 tsp ground ginger
1 tsp freshly squeezed lemon juice
freshly ground pepper
Ingredients for Thai Chicken Salad Recipe
6 boneless skinless chicken breasts (about 1 1/2 pounds)
6 medium red-skinned potatoes that have been cooked and quartered
6 cups leafy green mixed salad greens
Thai Chicken Salad Recipe: The Dressing
1/3 cup organic or homemade low-sodium chicken broth
1/4 cup organic peanut butter
1/4 cup sliced green onions
3 tbsp rice vineger
2 tbsp sesame oil
2 tbsp grated ginger
1 tbsp sherry
1 tbsp soy sauce
1 tbsp granulated sugar
1 clove garlic, minced, or 1 tsp chopped garlic in oil
1/4 tsp table salt
Red onion rings
green onions, sliced
cherry tomatoes, halved
Use a shallow glass dish to mix the ingredients for the marinade. Place the chicken pieces in the marinade, spooning some over each piece. Cover with saran wrap and place in the refrigerator for at least 8 hours, preferably overnight.
To make the dressing, use a blender or food processor and place all ingredients into the container. Puree until smooth. Pour into a glass container, cover and refrigerate. This will keep well for about 24 hours.
Remove the chicken from the fridge and discard the marinade. Grill each piece (or broil it) until it is no longer pink inside. Add the cooked quartered potatoes for the last 8 minutes or so of barbecuing. Remove the chicken from the grill and slice it diagonally into thin strips. Place one generous handful of mixed greens on 6 large dinner plates. Arrange the chicken slices and potato quarters on each bed of greens. Place two to three red onion rings on each plate, and sprinkle green onions over top. Garnish with several cherry tomato halves. Drizzle with peanut dressing and serve. Your guests will be impressed!
This Thai Chicken Salad Recipe serves six. There are 400 calories per serving, 4 grams of dietary fiber and 42 grams of carbs. The peanut butter and chicken provide a whopping 35 grams of protein, and there are 11 grams of fat. Choose low-fat yogurt to reduce the fat content.