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  • Thai Chicken Salad

    Thai Chicken Salad

    Thai Chicken Salad

    Serves 4 – 6


    My Thai Chicken Salad is a gratifying luncheon or dinner salad that’s high-protein! Since it is mayonnaise-free, it travels well to work!


    What You’ll Need:

    A Braising Pan (A Shallow Pot Will Do)

    Measuring Cups & Spoons

    A Sharp Kitchen Knife

    A Plate

    A Micro Plane Or Other Fine Grater

    Salad Bowl & Salad Spoons

    A Blender




    Poaching Liquid Ingredients:

    1 Cup Water

    1/4 Cup Lime Juice

    1 Tsp Sea Salt

    2 Tsp Minced Garlic

    4 Thin Slices of Fresh Ginger Root

    Shakes of Hot Sauce To Taste

    1 1/4 Pound Chicken Thighs


    Dressing Ingredients:

    3 Tbsp Coconut Balsamic

    1/3 Cup Lite Coconut milk

    1 Tsp Minced Garlic

    1/2 Inch Grated Ginger

    2 Tsp Tahini

    1 Tsp Organic Cumin

    1/2 Tsp Turmeric

    1/2 Tsp Sea Salt

    Pinch Cayenne Pepper or Chipotle Pepper


    Salad Ingredients:

    1 Red Or Yellow Bell Pepper, Sliced Into Thin Strips

    10 Inch English Cucumber, Cut Into Chunks

    1 Cup Grated Carrots

    1 Cup Sliced Water Chestnuts

    5 – 6 Green Onions, Julienne Sliced, White & Tender Green Parts

    1/4 Cup Fresh Chopped Basil

    2 Tbsp Fresh Chopped Mint


    How To Put It Together:

    1) In a braising pan, mix together the poaching liquid ingredients: the water, lime juice, garlic, sea salt, ginger root and hot sauce. Cover the pan, place it on the stove at medium-high heat; bring it to a boil. Reduce heat to medium. Add the chicken; poach them until just cooked through. It takes approximately 7 – 10 minutes. They are ready when they are firm and opaque. Drain the chicken; transfer to a plate; place them in the fridge to cool.


    2) Into the bender add, the lime juice, light coconut milk, garlic, grated ginger, tahini, cumin, turmeric, raw honey, sea salt and cayenne or chipotle pepper; blend the ingredients until emulsified.


    3) To a salad bowl, add the sliced bell pepper, cucumber, grated carrots, the water chestnuts and green onions; set the bowl aside.


    4) Retrieve chicken from the fridge; place it on your work surface and chop it into bite-sized pieces. Add the chicken to the salad bowl; pour the dressing into the bowl as well. Give the salad a toss. Sprinkle the fresh chopped basil and mint on top; toss one more time.


    5) Serve and enjoy!


    Nina’s Tasty Tip:

    Try this salad with shrimp or even grass-fed beef, both are delicious.



    366 Calories
    57 grams of Protein
    78 grams of Total Carbohydrates
    4 grams of Sugar
    2 grams of Fiber
    5 grams of Total Fat
    2 grams of Saturated Fat
    0 grams of Trans Fat
    137 mg of Cholesterol
    565 mg of Sodium
    137% RDA Niacin
    101% RDA Vitamin C
    94% RDA Vitamin A
    78% RDA Vitamin B6
    61% RDA Selenium
    54% RDA Phosphorus
    50% RDA Vitamin K
    30% RDA Manganese
    28% RDA Potassium
    27% RDA Magnesium
    24% RDA Pantothenic Acid
    24% RDA Sodium
    20% RDA Riboflavin
    19% RDA Thiamin
    17% RDA Iron
    17% RDA Zinc
    15% RDA Vitamin B12
    13% RDA Folate
    13% RDA Copper
    • Glycemic load: 10

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