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Thai Chicken Salad with Spinach

Thai Coconut Chicken Salad

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  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 4-6
  • Category: Entree Salad, thai recipe, summer salad, salad idea
  • Method: tossed
  • Cuisine: Thai
  • Diet: Gluten Free

Description

Thai Chicken Salad with poached coconut chicken, baby spinach, cucumbers, fresh herbs and scallions.
 
 
 
 

Ingredients

Units
Spinach Salad
  • 45 ounces fresh baby spinach ( or sub arugula or other greens)
  • 2 cups English cucumber, thinnly sliced
  • 2 green onions, thinly sliced at a diagonal
  • 1/23/4 cups fresh herbs- cilantro leaves, thai basil (or regular basil) and mint (a combo of all three is nice, but one or two will work.)
  • one lime
Optional additions: avocado slices, edamame, thinly sliced jalapeno, toasted flaked coconut, sliced radishes, snap peas, store-bought crispy shallots, roasted peanuts. or make our Peanut Chili Crunch (Seroendeng).


Instructions

  1. Poach the chicken breast. Cut the chicken into smaller pieces. In a large saucepan or skillet, heat the coconut milk, stir in the red curry paste, fish sauce, sugar and salt. Stir to combine and bring to a simmer.
  2. Add the chicken pieces to the poaching liquid, bring to a boil, cover, then lower the heat to medium, and simmer gently for 10 minutes covered. Turn the pieces over, cover, and simmer for another 10-15 minutes, until the chicken is cooked all the way through ( reaches 165F at thickest part).  Save the poaching liquid, letting it cool down- this will be the dressing!
  3. Place the chicken in a bowl, shred with two forks, stir in a couple tablespoons of poaching liquid and let it cool. You can do this all ahead of time and refrigerate, for meal prep. 
  4. Toss the salad. Place the spinach in a bowl with cucumbers, green onions, fresh herbs, and the shredded chicken. Add a few tablespoons of the cooled poaching liquid, just enough to coat the leaves well, and toss. 
  5. Season. Add a squeeze of lime juice to taste, and a pinch more salt if needed. If you like it spicy, add a squirt of sriracha.
  6.  Garnish. Divide among bowls and top the salad with something crunchy or crispy-  toasted coconut, roasted peanuts or crispy shallots.


Notes

Leftovers will keep up to four days if stored separately in airtight containers in the refrigerator. Chicken can be frozen up to 3 months (either shredded or in the poaching liquid.

If storing the poaching liquid for later, strain it and store in the fridge. 

Nutrition

  • Serving Size: 4 entree salads
  • Calories: 277
  • Sugar: 1.5 g
  • Sodium: 628.7 mg
  • Fat: 15.9 g
  • Saturated Fat: 11.4 g
  • Carbohydrates: 7.3 g
  • Fiber: 1.6 g
  • Protein: 28.2 g
  • Cholesterol: 82.7 mg