How to Make Thai Spicy Chicken, Banana Blossom, and Herb Salad

Are you craving a delicious and vibrant Thai-inspired salad? Look no further than this mouthwatering recipe for a Thai Spicy Chicken, Banana Blossom, and Herb Salad. Packed with bold flavors and a mix of textures, this salad is sure to impress your taste buds and leave you wanting more.

Ingredients:

2 boneless, skinless chicken breasts
1 banana blossom, thinly sliced
1 cup mixed fresh herbs (such as cilantro, mint, and basil), chopped
1 red chili, thinly sliced
2 shallots, thinly sliced
1 garlic clove, minced
1 tablespoon fish sauce
2 tablespoons lime juice
1 teaspoon sugar
Salt and pepper to taste
Vegetable oil for cooking
Optional toppings: crushed peanuts, fried shallots, and sliced cucumber

Instructions:

Start by marinating the chicken breasts. In a bowl, combine the minced garlic, fish sauce, lime juice, sugar, salt, and pepper. Mix well. Add the chicken breasts to the marinade and let them sit for at least 30 minutes to absorb the flavors.
If using a grill, preheat it to medium-high heat. If using a stovetop, heat a grill pan or skillet over medium-high heat. Brush the grill or pan with vegetable oil to prevent sticking.
Once the grill or pan is hot, remove the chicken breasts from the marinade, shaking off any excess, and place them on the grill or pan. Cook for about 4-6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from heat and let the chicken rest for a few minutes before slicing it into thin strips.
Meanwhile, prepare the salad by combining the sliced banana blossom, mixed fresh herbs, sliced red chili, and shallots in a large bowl.
In a separate small bowl, whisk together the lime juice, fish sauce, and sugar until the sugar is dissolved.
Pour the dressing over the salad and toss gently to coat all the ingredients.
Finally, add the sliced spicy chicken to the salad and toss once more to combine.
Transfer the Thai Spicy Chicken, Banana Blossom, and Herb Salad to a serving platter or individual plates. Garnish with crushed peanuts, fried shallots, and sliced cucumber if desired.

Enjoy this Thai Spicy Chicken, Banana Blossom, and Herb Salad as a refreshing and satisfying meal. The combination of tender grilled chicken, crisp banana blossom, fragrant herbs, and tangy dressing creates a harmonious balance of flavors that will transport your taste buds to the vibrant streets of Thailand. Serve it as a light lunch, dinner, or even as a side dish at your next barbecue gathering. Give it a try and experience the explosion of Thai flavors in every bite!

Want to share your experience making this flavorful Thai Spicy Chicken, Banana Blossom, and Herb Salad? Join the discussion in the Recipe Sharing forum and let us know how it turned out!

FAQ:

What are the key ingredients needed to make Thai Spicy Chicken, Banana Blossom, and Herb Salad?

For this salad recipe, you will need the following ingredients:
– Chicken breast or thigh, cooked and sliced
– Banana blossom, thinly sliced
– Fresh herbs like mint, basil, and cilantro, roughly chopped
– Red bell pepper, thinly sliced
– Shallots, thinly sliced
– Thai bird’s eye chilies, thinly sliced (adjust according to your spice preference)
– Lime juice
– Fish sauce
– Sugar
– Roasted peanuts, crushed
– Salt

How do I prepare the banana blossom for the salad?

Prepare the banana blossom by removing the dark outer petals until you reach the lighter inner petals. Thinly slice the inner petals and immediately place them in a bowl of water with a squeeze of lime juice to prevent browning.

Can I use a substitute for banana blossom in this recipe?

If you don’t have access to banana blossom, you can substitute it with shredded green papaya or even thinly sliced cucumber for a different texture. However, keep in mind that using banana blossom will contribute a unique flavor to the salad.

Is there a vegetarian or vegan version of this salad?

Yes, you can make a vegetarian or vegan version of this salad. Simply omit the chicken or replace it with tofu or tempeh. Instead of fish sauce, use a vegan fish sauce alternative or soy sauce.

How can I adjust the spiciness of this salad?

To adjust the spiciness of the salad, you can vary the amount of Thai bird’s eye chilies you add. If you prefer a milder version, reduce the amount of chilies or remove the seeds before slicing them. If you want it spicier, you can add more chilies or even include a spicier variety.

Can I make this salad in advance?

While the salad tastes best when freshly prepared, you can certainly make some components in advance. You can cook the chicken in advance and refrigerate it until needed. The salad can be tossed together before serving to ensure the vegetables and herbs remain fresh and crisp. Avoid adding the dressing until just before serving to prevent the salad from becoming soggy.

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How To Make Thai Spicy Chicken, Banana Blossom, And Herb Salad