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

Thai Chicken Salad with Crunchy Quinoa Recipe Card

Thai Chicken Salad with Crunchy Quinoa
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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.