Thai chicken salad recipe that has been in our menus for years
This Thai chicken salad recipe is adapted from a recipe that was a big seller at Lehr’s Greenhouse in San Francisco. Believe it or not, it was a favorite on the menu for years! It can be spiced up or down by adding more chile or ginger. Personally, we love the added ginger and FYI...ginger is a great digestion aid.
Serves 4 persons
3 boneless chicken breasts
1 Teaspoon Fish Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Lime Juice
2 cloves Garlic finely chopped
1 Tablespoon Lemongrass finely chopped or 1 teaspoon lime zest green only.
Marinate chicken breasts for 1 hour. Grill them to done, cool and chill. When cool slice them across the grain in thin slices. Chill
Optional. If the chicken breasts are skin-on after grilling the breasts, remove the skin and replace on the grill. Cook with the inside down until crisp like bacon, careful they do not catch fire. Cook until nice dark golden then cool on paper towel, prior to serving slice and sprinkle over salad.
1 Red onion very finely sliced, roughly 3 cups
6 Green Onions finely sliced at a 45 degree angle
2 Tablespoons Fresh Ginger finely sliced and julienned
2 Tablespoons Toasted Sesame seeds
12 to 16 Lettuce leaf cups of Iceberg Lettuce or Butter Lettuce
¼ cup Oil Canola or light Olive Oil (not EVOO)
2 Tablespoon Asian Hot Chili Oil or 1 tablespoon Sriracha Chile Sauce
½ cup Rice Vinegar
½ Teaspoon Red Chili Flakes
3 Tablespoon Soy Sauce
After grilling, slicing and chilling the Thai chicken, toss in a large bowl with onions and other ingredients. Toss with dressing. Sprinkle with Sesame seeds.
Can be served portion into cups of lettuce or family style in bowl with the lettuce cups around for self serve. Kind of like Thai tacos!
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