Szechwan Chicken Salad Recipes With Healthy Thai Chicken

By | July 23, 2009

Baked Chicken Recipe With Chicken Salads

Healthy Thai Chicken Ingredients:

2 chicken breasts, de-skinned
½ medium carrots
1 mediusm cucumber
¾ cup enoki mushrooms
2 lettuce leaves
1 scallion or green onion
2 small garlic cloves, minced
1 tablespoon fresh ginger, grated
¼ cup rice vinegar
1 tablespoon soy sauce, reduced sodium
2½ tablespoon water, divided into 1½ tablespoon and 1 tablespoon
¼ teaspoon sugar
½ jalapeno pepper
1 teaspoon cooking oil
½ teaspoon toasted sesame oil
½ cup jicama
1 tablespoon peanuts, unsalted

Method:

  1. Heat the toasted sesame oil and cooking oil in a small saucepan over medium to high heat for about a minute. Stir in the minced garlic and the grated ginger in hot oil and cook for about 10 to 15 seconds. Remove the saucepan from the heat. Carefully stir in the rice vinegar, 1½ tablespoon water and reduced sodium soy sauce in the pan. Mix well and let the mixture cool down to room temperature.
  2. Rinse the chicken and pat it dry with some paper towels. Set a re-sealable plastic bag in a shallow dish and then place the chicken in the bag. Pour half the amount of cooled vinegar mixture over the chicken breasts in the bag. Reserve the remaining mixture in the pan itself. Seal the bag and turn it several times to coat. Place the shallow dish with the plastic bag in the refrigerator to marinate for about 4 to 24 hours.
  3. Combine the reserved vinegar mixture with 1 tablespoon water, sugar and jalapeno peppers in a small bowl to prepare the dressing. Cover the bowl and place it in the refrigerator to chill for about 4 to 24 hours.
  4. After this, remove the chicken from the plastic bag. Drain it and discard any remaining marinade. Place the chicken on a lightly greased rack of an uncovered grill. Grill the chicken directly over medium coals for about 12 to 14 minutes or until the chicken is tender and no longer pink.
  5. Turn the chicken once halfway through grilling process to ensure even grilling from both sides. Remove the chicken from the grill and let it stand for 5 minutes. Cut the grilled chicken into thin bite size strips and combine these strips with the carrot strips and jicama.
  6. Line 2 salad plates with fresh lettuce. Top the lettuce with the carrot and chicken mixture as well as the cucumber, scallions, mushrooms and peanuts. Stir the dressing and drizzle it equally among both the salad plates. Serve immediately. This recipe makes 2 servings.

Health Tip:

  • Szechwan chicken salad recipe provides 200 calories, 15 gm carbohydrates, 3 gm dietary fiber, 20 gm proteins and 7 gm total fat per serving.
  • For convenience you can marinate the chicken and prepare the dressing one day before or overnight.