unusual chicken salad recipes

Get ready to elevate your lunch game with this Thai-Inspired Lemongrass Chicken Salad, a refreshing and flavorful twist on classic chicken salad. Infused with fragrant lemongrass and combined with juicy mango, crunchy veggies, and a touch of creamy coconut, this unusual chicken salad recipes dish brings a perfect balance of savory, sweet, and tangy flavors. It’s a vibrant, healthy meal that will transport your taste buds straight to the tropics!

Thai-Inspired Lemongrass Chicken Salad with Mango and Coconut

This Thai-Inspired Lemongrass Chicken Salad with Mango and Coconut is a delightful, healthy recipe packed with bold flavors. Succulent chicken is marinated with lemongrass and combined with fresh mango, crunchy vegetables, and a hint of creamy coconut for a unique, refreshing salad. Ideal for meal prepping, lunch, or a light dinner, this recipe offers a taste of Thai cuisine in a simple, nutritious way.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

chill time 1 hour hr

Course Salad

Servings 4

Ingredients

  

For the chicken:

• 500g boneless, skinless chicken breasts
• 2 lemongrass stalks, finely minced (white part only)
• 30ml fish sauce
• 15ml lime juice
• 15g brown sugar
• 2 cloves garlic, minced

For the salad:

• 200g mixed salad greens
• 1 ripe mango (about 300g), peeled and thinly sliced
• 100g red bell pepper, thinly sliced
• 50g red onion, thinly sliced
• 50g fresh mint leaves
• 50g fresh cilantro leaves
• 50g toasted coconut flakes

For the dressing:

• 60ml coconut milk
• 30ml lime juice
• 15ml fish sauce
• 15g brown sugar
• 1 red chili, finely chopped (optional)

Instructions

 

• Marinate the chicken: In a bowl, mix lemongrass, fish sauce, lime juice, brown sugar, and garlic.
• Add chicken breasts and coat evenly. Marinate in the refrigerator for at least 1 hour.
• Cook the chicken: Preheat grill or grill pan to medium-high heat (about 200°C/400°F).
• Remove chicken from marinade and grill for 6-8 minutes per side, or until internal temperature reaches 74°C (165°F).
• Let chicken cool completely, then slice thinly against the grain.
• Prepare the dressing: In a small bowl, whisk together coconut milk, lime juice, fish sauce, brown sugar, and chopped chili (if using).
• Assemble the salad: In a large bowl, combine mixed greens, sliced mango, red bell pepper, red onion, mint, and cilantro.
• Add the cooled, sliced chicken to the bowl.
• Drizzle with the prepared dressing and toss gently to combine.
• Serve: Divide the salad among four plates.
• Sprinkle toasted coconut flakes over each serving.
• Serve immediately.

Notes

Here are some creative variations for the Thai-Inspired Lemongrass Chicken Salad with Mango and Coconut recipe:

1. Curry Coconut Chicken Salad
   • Substitute the lemongrass with 1 tablespoon of curry powder in the chicken marinade.
   • Add diced apples (150g) and raisins (50g) to the salad for a sweet crunch.
   • Use a coconut yogurt dressing instead of coconut milk for creaminess.
2. Spicy Sriracha Chicken Salad
   • Mix 30ml of sriracha sauce into the coconut dressing for a spicy kick.
   • Add sliced cucumbers (100g) and shredded carrots (100g) for extra crunch and texture.
   • Garnish with chopped peanuts for added flavor.
3. Mango Avocado Chicken Salad
   • Replace mango slices with diced avocado (200g) for a creamy texture.
   • Add black beans (100g) for protein and fiber.
   • Use lime juice in the dressing instead of fish sauce for a zesty twist.
4. Grilled Pineapple Chicken Salad
   • Incorporate grilled pineapple chunks (150g) into the salad for a tropical flavor.
   • Replace the coconut milk dressing with a honey-lime vinaigrette for sweetness.
   • Add sliced red onion (50g) for a sharp contrast.
5. Thai Peanut Chicken Salad
   • Use peanut butter in the dressing instead of coconut milk, creating a rich, creamy texture.
   • Add shredded cabbage (200g) and bell peppers (100g) for crunch.
   • Top with crushed peanuts and cilantro for garnish.
6. Sesame Ginger Chicken Salad
   • Replace the coconut dressing with a sesame-ginger dressing made from 30ml sesame oil, 30ml rice vinegar, and 10g grated ginger.
   • Add edamame (100g) and snap peas (100g) to the salad for additional nutrients and crunch.
7. Asian Slaw Chicken Salad
   • Use shredded napa cabbage (200g) instead of mixed greens as the base.
   • Add shredded carrots, radishes, and green onions for color and crunch.
   • Dress with a soy-sesame vinaigrette instead of coconut milk dressing.
8. Herbed Chicken Salad
   • Mix in fresh herbs like basil, mint, and cilantro (50g each) into the salad for an aromatic flavor boost.
   • Use grilled chicken instead of poached chicken for added depth of flavor.
9. Coconut-Lime Quinoa Chicken Salad
   • Substitute half of the chicken with cooked quinoa (150g) to create a heartier salad.
   • Include diced bell peppers (100g) and corn kernels (100g) for sweetness and texture.
   • Dress with a coconut-lime vinaigrette.
10. Crispy Chickpea Chicken Salad
    • Replace chicken with roasted chickpeas (200g) for a vegetarian option while keeping some shredded chicken for flavor.
    • Add diced cucumber (100g), tomatoes (100g), and feta cheese (50g) to enhance flavors.

These variations allow you to explore different flavor profiles while maintaining the essence of the original Thai-inspired chicken salad recipe, making each version unique and delightful!

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* Percent Daily Values are based on a 2,000 calorie diet.