Thai Chicken Salad

I got really lucky with this salad! I created it, tested it, and got it right on the very first try! That almost never happens. The combination of ingredients just worked so well…the taste was just what I had envisioned. It certainly was a favorite of mine right away. It has a certain flavorful tang that I haven’t tasted in many other salads. It’s also really easy to prepare, making it great for either dinner or a healthy addition to a Shabbos meal.

Ingredients

Chicken

1 pound chicken cutlets
1 tablespoon Tuscanini Balsamic Vinegar
1 teaspoon Glicks Soy Sauce (use a wheat-free version for gluten-free)
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/2 teaspoon black pepper

Salad

1 (8-ounce) bag chopped Romaine lettuce (and/or arugula)
1/2 (16-ounce) bag shredded red cabbage
3 scallions, sliced
2 carrots, julienned
1 avocado, cubed

Dressing

3 tablespoons Tuscanini Lemon Juice
2 tablespoons water
2 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 tablespoons Gefen Olive Oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/4 teaspoon pepper

Explore

cabbage salad chicken breasts chicken cutlets chicken salad Elky Friedman healthy Shabbos spring salad summer salads

Explore

cabbage salad chicken breasts chicken cutlets chicken salad Elky Friedman healthy Shabbos spring salad summer salads

Thai Chicken Salad

Name: Thai Chicken Salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 pound chicken cutlets; 1 tablespoon Tuscanini Balsamic Vinegar; 1 teaspoon Glicks Soy Sauce (use a wheat-free version for gluten-free); 1 clove garlic, minced or 1 cube Gefen Frozen Garlic; 1/2 teaspoon black pepper; 1 (8-ounce) bag chopped Romaine lettuce (and/or arugula); 1/2 (16-ounce) bag shredded red cabbage; 3 scallions, sliced; 2 carrots, julienned; 1 avocado, cubed; 3 tablespoons Tuscanini Lemon Juice; 2 tablespoons water; 2 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free); 2 tablespoons Gefen Olive Oil; 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic; 1/4 teaspoon pepper

Elky Friedman

Whisk by Ami Magazine

Recipe Description:

Ingredients

Chicken

1 pound chicken cutlets
1 tablespoon Tuscanini Balsamic Vinegar
1 teaspoon Glicks Soy Sauce (use a wheat-free version for gluten-free)
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/2 teaspoon black pepper

Salad

1 (8-ounce) bag chopped Romaine lettuce (and/or arugula)
1/2 (16-ounce) bag shredded red cabbage
3 scallions, sliced
2 carrots, julienned
1 avocado, cubed

Dressing

3 tablespoons Tuscanini Lemon Juice
2 tablespoons water
2 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 tablespoons Gefen Olive Oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/4 teaspoon pepper

Directions

Step 1 - Prepare the Chicken

Place the chicken cutlets in a baking pan. In a small bowl, combine balsamic vinegar, soy sauce, garlic, and black pepper. Pour over chicken. Let marinate 15 minutes.
Preheat oven to broil. Broil chicken for six minutes on each side. Remove from oven and let cool. Cut into cubes and set aside.

Step 2 - Prepare the Dressing

In a small bowl, combine all ingredients. Set aside.

Step 3 - To Serve

In a large bowl, combine lettuce, red cabbage, scallions, carrots, and avocado. Toss with dressing. Add cubed chicken and serve.

What Cooks Are Saying

5.0 out of 5

2 global ratings

5 star

100%

4 star

3 star

2 star

1 star

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Courses

Popular

Popular Sources

Occasions

Everyday

Community

Cooking Shows

Kitchen Academy

Family & Kids

Travel & Trends

Challenges and Competitions

Cooking & Hosting

Home & Lifestyle

Torah & Halacha

Thai Chicken Salad

Directions

Prepare the Chicken

Prepare the Dressing

To Serve

Suggested Recipes

Explore

Tell Us How It Went: Share Your Experience

1 Comment

Your comment will be posted in a moment...