Thai chicken salad
Delight in the flavors of Thailand with a zesty Thai chicken salad. Bursting with vibrant colors and bold spices, this dish is a culinary adventure for your taste buds!
Ingredients:
- 910g 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
Instructions:
- Put chicken breast in a 2 quart saucepan filled with enough water to cover the chicken breasts, along with kosher salt and half of the lemongrass. Bring to a boil and then reduce heat to simmer for 20 minutes. Take out the chicken and let it cool down completely. Once cooled, cut it into 1/2 inch cubes and keep it in the refrigerator for later.
- Cook garlic, the rest of the lemongrass, and chili powder in oil for about 3 minutes. Remove from the heat and let it cool down completely. Then, mix together the celery, onions, mint, basil, and cilantro. Combine the chicken with the cooked garlic mixture and the mixed salad ingredients. Season with salt, lime juice, and honey according to your taste and serve on a bed of lettuce.
Summary:
- Calories: 1791 kcal
- Fat: 69 g
- Protein: 218 g
- Carbs: 74 g
- Potassium: 5892 mg
- Magnesium: 437 mg