Thai Style Chicken Salad


This is something I put together for a luncheon. The weather was warm and I didn't want a dish with mayonnaise. The combination of sweet pineapple, tart lime juice, herbs and hot pepper really satisfies the tastebuds. This dish is light but filling. I hope you will try it.

Ingredients: serves 4

1 lb. skinless/boneless Chicken Breast

1/2 c Pineapple, small chunks or slices

1/4 c Red Bell Pepper, diced

1/4 c Scallions, sliced thin

1/2 small Jalapeno, seeded and minced

1 small Cucumber, thinly sliced

3 T Cilantro, chopped

3 T Basil, chopped

3 T Mint, chopped

Dressing:

3 T Lime juice

1 T Fish Sauce (if you do not have fish sauce then substitute soy sauce)

3 T Grapeseed oil or any light tasting oil

1 T Brown Sugar

Poach the chicken breasts. Remove when cooked and allow to cool.

Chop and dice the pineapple, bell pepper, jalapeno, scallions and cucumber and put into a large bowl. Add the chopped herbs and mix.

Dice the now cooled chicken and add to the bowl, mix everything together.

Blend the dressing ingredients and pour over the chicken salad. Mix everything thoroughly.

The salad may be served now or chilled in the refrigerator.

This salad is best when served at room temperature.

Enjoy!

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Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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