Warm Thai Chicken Salad

Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a great favorite of mine. I love spicy food, and that is where the jalapeno comes in.

Ingredients Nutrition

Directions

  1. Heat oil in skillet or wok over med-high heat.
  2. Cook garlic and chile in oil around 30 secs, stirring frequently.
  3. Stir in chicken.
  4. Cook stirring occasionally, until chicken is no longer pink in center.
  5. Add bell pepper, cucumber and onions; toss with chicken mixture.
  6. Stir in remaining ingredients except salad greens.
  7. Heat to boiling, stirring constantly; boil and stir 30 secs.
  8. Remove from heat.
  9. Divide lettuce among 4 dinner plates.
  10. Spoon chicken mixture over lettuce, using slotted spoon.
  11. Drizzle liquid from skillet over chicken and lettuce.
  12. Garnish with dry-roasted peanuts and lime slices if desired.
Most Helpful

Very tasty and quick salad! I had a leftover grilled chicken breast so used that and this came together in a flash. Just enough kick, great with the lime. I left out the onions and used a red bell pepper. Thanks for sharing the recipe! Made for the Best of 2012 event, recommended by Chicagoland Chef du Jour

loof March 12, 2013

This was very flavorful. Like others, I had never cooked a cucumber before and wasn't sure how I would like it. It was surprisingly wonderful! I loved the level of spice and the fact that I didn't have to use a dressing on my salad (just the juices). Thank you for an interesting and flavorful recipe.

LifeIsGood February 27, 2013

I LOVE, LOVE, LOVE Thai food.... This is outstanding. I made as written. I would not change a thing. I did use serrano pepper. I served it over iceberg lettuce, which I think is absolutely perfect. One problem though, it only fed 3 of us! We gobbled it up so fast, I didn't get a photo. :-( Next time I will double the recipe. Thanks a bunch for a tasty recipe VIcki J Cook-A-Thon, RIP friend.

Chicagoland Chef du Jour September 22, 2012