How to make Thai Chicken Salad with Crunchy Quinoa -
This chicken salad is most delicious and Thai green curry paste makes it pleasantly spicy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Quinoa
Cuisine : Thai
Course : Salads
For more recipes related to Thai Chicken Salad with Crunchy Quinoa checkout Chicken Salad, Quick Healthy Chicken Salad, Asian Glass Noodle and Chicken Salad, Chicken Mayo Salad . You can also find more Salads recipes like Piquant Potato Salad Seb Kachumber Green salad Spicy Mexican Salad
Thai Chicken Salad with Crunchy Quinoa Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 41-50 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Thai Chicken Salad with Crunchy Quinoa Recipe
Boneless chicken breasts 2
Quinoa roasted ¼ cup
Lemon juice 2 teaspoons
Thai green curry paste 2 tablespoons
Salt to taste
Crushed black peppercorns to taste
Iceberg lettuce shredded 1 medium
Cucumber peeled and cut into strips 1 medium
Carrot cut into strips 1 medium
Red capsicum cut into strips 1 medium
Spring onion with greens, sliced 2
Fresh coriander leaves chopped ¼ cup
Crushed roasted peanuts 2 tablespoons
Oil 2 tablespoons
DRESSING
Rice vinegar 2 tablespoons
Thai sweet red chilli sauce 2 tablespoons
Sesame oil (til oil) 1 teaspoon
Thai green curry paste ½ tablespoon
Lemon grass stalk grated 1 inch
Crushed black peppercorns to taste
Salt to taste
Method
Step 1
Slit the chicken breasts horizontally and put into a bowl. Add lemon juice, green curry paste, salt and crushed peppercorns. Rub well on both sides and set aside to marinate for 10-15 minutes.
Step 2
Preheat oven to 180º C.
Step 3
To make dressing, mix together rice vinegar, sweet chilli sauce, sesame oil, green curry paste, lemon grass, crushed peppercorns and salt in a bowl.
Step 4
Take lettuce, cucumber, carrot, capsicum, spring onion with greens, coriander leaves and peanuts in another bowl and toss well
Step 5
Heat oil on a non-stick grill pan. Place marinated chicken breasts in it and sear for 2 minutes on each side.
Step 6
Remove from pan, wrap in aluminium foil and place on a baking tray. Place the tray in preheated oven and cook for 10-12 minutes.
Step 7
Remove from heat, cool and shred the chicken. Add to salad and toss. Drizzle prepared dressing and sprinkle quinoa.
Step 8
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
