Thai Chicken Salad Recipe

Oh, my…  I fixed such a great salad last night that I just had to share it before the cold weather comes and most of us look for warmer foods.  By the way, I have to be quite impressed by a salad to recommend it.  I’m not a salad person.  I don’t even digest leafy foods well.  TMI???  Hey, that’s an important little educational point; if you don’t digest a food well, you probably shouldn’t eat it.  Your body isn’t giving you this feedback because it’s happy with your choice.  This salad contains cabbage and iceberg lettuce, both of which I already know through Metabolic Typing aren’t foods that I should eat.  But hey…sometimes you break the rules a little bit to satisfy your taste buds.  In this case, as a non-salad dude, I really wasn’t looking for a cheat.  I just more or less had some chicken to use up and thought I’d crack open a cookbook that had been collecting dust.  This recipe is the first I’ve tried from Williams-Sonoma Grilling & Roasting cookbook.  It’s gluten and dairy-free, which is great.  If you’re a Type that needs more fat you’ll want to either use dark chicken or swallow a spoonfull of coconut oil.  Enjoy!


Thai Chicken Salad

Shredded chicken, diced avocado, and greens are dressed with the flavors of Southeast Asia to make a light main-course salad for the outdoor table.  For a festive presentation, omit the diced avocado from the salad and spoon the salad into 4 avocado halves (I chose the first option).


2 chicken breast halves, 1/2 lb. each

Salt and freshly ground pepper

1/2 small head green cabbage

1/2 small head iceberg lettuce

1/2 cup  unseasoned rice vinegar

3 Tbsp. fish sauce

1/3 tsp. Asian sesame oil

2 tsp. sugar

2 Tbsp. seeded and minced serrano chile (I used to whole chilies)

1 small avocado, pitted, peeled, and finely diced

1/2 cup chopped fresh cilantro (fresh corriander)


Preheat the oven to 350 degrees F.

Place the chicken breast halves, skin side up (skinless worked for me), on a rack in a roasting pan.  Sprinkle generously with salt and pepper.  Roast until the juices run clear when the chicken is pierced to the bone with a knife, 30-35 minutes (or use a thermometer like me, 165+ is good to go).  Remove from the oven and let cool (I served it warm).  Remove and discard the skin.  Remove the chicken from the bone and cut into 1/2-inch slices.


Place the cabbage half on a cutting board and, using a large knife, slice it crosswise into the thinnest possible shreds.  Measure out 2 cups; reserve any leftover cabblage for another use (duh).  Cut and measure the lettuce in the same way.  Set aside.


In a bowl, stir together the vinegar, fish sauce, sesame oil, and sugar.  Add the chicken and stir to coat with the dressing.  Add the cabbage, lettuce, and chile and toss to combine.  Add the diced avocado and gently turn the salad to distribute the ingredients evenly.  Divide the salad among 4 individual plates or bowls.  Sprinkle with the cilantro and serve.


Serves 4


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Chris Weigel, Owner/Manager of Clairevista Vitality Club

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