Thai Chicken Salad

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No one needs to suffer through terribly tasteless food while losing the excess poundage on one’s bod-ay on their journey towards better health, huh?  Not me anyway.   Otherwise, the whole thing ends without results, because I just cannot, simply cannot eat garbage-tasting, bland food for even a second, let alone a prolonged period of time in order to lose excess fat on these old bones of mine.

Anytime I hear the word “Thai” I know, without a shadow of a culinary doubt, that there will be a circus of flavors going on in the recipe.  I also know, with solid conviction, that a Thai dish will be very healthy for me.  Just think about it for a moment:   there are just not that many overweight Thai people on this planet, and yet they are a people/a culture whose lives are centered around incredible food . . . just like Italians.  So here I go . . . off to Thailand for some beautiful food inspiration, a distant cry from Italian cuisine, but oh so delicious, healthy, and good for us!  I’m lovin’ this Thai Chicken Salad (often called “Laab” or “Larb”) and will pack whatever is left over for my lunch tomorrow at the office!  Your taste buds will surely sing “Wow” too!

The fresh lime, pungent ginger, sharp cilantro, spicy, garlic-y Thai seasoning are blended with the mild, buttery nuttiness of cashews and the sweetness of natural honey to balance those powerful playing ingredients!  Like all Thai recipes, it’s all about a balance of contrasts and this recipe has it all.  Even my mother, who has never eaten a morsel of Thai food in her 83-years of life, enjoyed this flavorful salad.  I hope you try it!

PS:  Stay healthy and stay full of love!
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Thai Chicken Salad (a somewhat lighter version of “Laab”/”Larb”)

For the dressing:
(Double the following ingredients)

2 Tbsp. freshly squeezed lime juice
1/2 tsp. freshly minced ginger
1 tsp. honey (preferably locally-produced)
1/4 tsp. Thai chili garlic sauce, increase to taste preference
1/8 tsp. salt (preferably sea salt)
1-1/2 tsp. extra-virgin olive oil

For the salad:

1/3 pound extra-lean freshly ground chicken breasts
Cooking spray
2 cups chopped romaine lettuce
1/2 cup shredded carrot
1/4 cup red onion slivers
2 Tbsp. freshly chopped mint leaves
2 Tbsp. freshly chopped cilantro leaves
4 Tbsp chopped cashews

In a small bowl, combine the lime juice, ginger, honey, chili garlic sauce and salt.  Whisk, gradually adding the oil, until well blended.
Lightly coat a small non-stick frying pan with cooking spray.
Add chopped chicken to the pan, cook, breaking up into small chunks, for about 5 minutes, or until no longer pink.
Remove cooked chicken from the heat.  Stir in 1-1/2 Tbsp. of the dressing.
In a large serving bowl, combine the lettuce, carrots, onions, mint and cilantro.
Add the remaining dressing and toss until well blended.
Top with the cooked chicken, blend.
Plate the salads.
Sprinkle each salad with the chopped cashew nuts.

** NOTE:  I recommend making even more dressing than the doubled recipe above in order to pass around to your family and/or guests to use more if desired.

Enjoy!
(333 wonderfully, flavorful and LOW calories!)
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The brilliant, vivid colors of this salad in the middle of this cold, dreary winter, just make me so happy!!

Your comments make me smile and I promise to get back to you. I may be slow at it because I get easily distracted by something brewing in the kitchen or hummingbirds in my gardens.

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Comments

  1. beautiful recipe and i love your thoughts today! keep up the great work, i see on your sidebar that you are down 20 pounds–way to go!!! anne

  2. you’re one of the best in my support group, Anne, and I truly do appreciate it! I feel so good already! I hope that you, as young as you are, do not allow your love of food, compromise your health, as I did throughout my years. I hope to turn this leaf of bad habits over for good!

  3. I do love the flavors of Thai food, and this salad is right up my alley. All but the onions, I can’t digest raw onions, but do love them. That lime slice in the photo is so inviting. Isn’t lime just the greatest?

  4. Oh I’m going to do this!

  5. Onions are out, but love the recipe! This is a must try will sub something else! wonderful dish we had Chicken Rice teriyaki tonight love the flavors of Asian foods!

  6. Peachy, I hope that you try; I think you’ll like it.

    Claudia and Judy, the lack of onions won’t change the intense flavor of the salad; the dressing is what makes this so “Thai” and/or “Asian”. Hope you enjoy!

  7. wow loving your salads Roz first class

  8. My favorite kind of salad.

  9. I know my son will love this! We can’t wait to try it! Thanks Roz!

  10. Another lovely salad…my youngest son loves salads like this :) Great flavors…

  11. I could enjoy a plate of that right now. Boy, does that look good! Have a great weekend!

  12. Thai restaurants is something we do not have in our region so we were pleased to go out for a Thai supper on a recent trip to the UK. Delicious must try this sometime.

  13. Yum, and healthy too,wonderful! Hugs

  14. Oh I am obsessed with chicken salad. Any and all chicken salad. When I was pregnant with my son I ate chick fil a chicken salad sandwiches for lunch every single day- no lie!

    This looks wonderful and I am so glad you found my site the other day. You comment was so sweet and I hope we can keep in touch. Love finding new food bloggers! Hope you have a wonderful sunday!

    XO
    jessica
    http://www.kitchenbelleicious.com

  15. Hold the onions and I’m in! All your ingredients lined up on the cutting board are so pertty.

  16. Larb is one of my favorite dishes to eat and make. Your salad looks wonderful–so colorful too. Thanks for sharing it at Souper Sundays. ;-)

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