Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing | How to make Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing

By Aishwarya Lahiri Khanna  |  17th Jul 2015  |  
4.0 from 1 review Rate It!
  • Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing, How to make Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing
Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressingby Aishwarya Lahiri Khanna
  • Prep Time

    0

    mins
  • Cook Time

    2

    Hours
  • Serves

    2

    People

112

1





About Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing

Sticky sweet chicken, fresh and cool vegetable ribbons, the taste of browned toasty peanuts and a sweet and sour dressing. Serve cold!

Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing is a popular aromatic and delicious dish. You can try making this amazing Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing in your kitchen. This recipe requires few minutes for preparation and 120 minutes to cook. The Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing by Aishwarya Lahiri Khanna has detailed steps with pictures so you can easily learn how to cook Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing at home without any difficulty. Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing is enjoyed by everyone and can be served on special occasions. The flavours of the Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing would satiate your taste buds. You must try making Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing this weekend. Share your Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Aishwarya Lahiri Khanna for inputs. In case you have any queries for Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing you can comment on the recipe page to connect with the Aishwarya Lahiri Khanna. You can also rate the Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing and give feedback.

Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing

Ingredients to make Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing

  • 1 Cucumber
  • 1 large Carrot
  • Onion Greens
  • 2 Chicken breasts boneless
  • 2 tbsp Soya sauce
  • 1tbsp+1tbsp Lemon juice
  • 3 tbsp Sugar
  • 3 tbsp Honey
  • A handful of toasted Sesame seeds
  • A handful of toasted Peanuts
  • Pinch of salt
  • Little bit of oil
  • Fresh basil
  • 6-7 Garlic cloves
  • dry Red chili flakes

How to make Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing

  1. Thoroughly wash chicken and make few slits in them. In a bowl add 1 tbsp. lemon juice, lots of garlic, bit of salt and chili flakes. Combine and add in chicken. Cover and leave this to marinate for 3-4 hours.
  2. For dressing, combine soy sauce, sugar, lemon and honey. Adjust the flavours accordingly.
  3. Pour in the little dressing over the marinated chicken and mix gently. Leave this to sit for another 20 minutes.
  4. Wash and using a peeler, peel the carrots and cucumber into this vertical ribbon like strips.
  5. Chop onion greens and set aside. Now pan fry the marinated chicken until done and shred upon cooling.
  6. Separately toast peanuts and sesame seeds. Add sesame to the dressing and crush the peanuts and set aside.
  7. In a large bowl add shredded chicken, carrot ribbons, cucumber ribbons and onion greens. Pour in the dressing and toss the salad. Now add ¾ of the crushed peanuts and toss again.
  8. Garnish with rest of the crushed peanuts and serve.

Reviews for Thai-Style Grilled Chicken Salad, with Summer Vegetable Ribbons and a Soy-Honey-Basil Dressing (1)

Payal Desai2 years ago

Loved this recipe! Easy to make and healthy too :)
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