Heart Thumpin' Chicken Chile Salad

Heart Thumpin' Chicken Chile Salad
Your rating: None Average: 4.6 (30 votes)
Date: 6-7-11
Servings: 4-6
Prep Time: 50 minutes
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This is my own creation and wonderful any time of year. I have also substituted shrimp for the chicken adjusting cooking time, and adding grilled pineapple to the salad. It can also be sprinkled with toasted nuts or sesame seeds.

Recipe Ingredients:

  • 2 Pounds boned, skinned chicken breasts
  • 1 Stem Lemongrass sliced or 1 Tablespoon dried crushed lemongrass
  • 1 Cup Lee Kum Kee Sweet Chile Garlic Sauce
  • 2 Tablespoons Vegetable Oil
  • ½ Pound long beans sliced in 1-1/2 inch pieces
  • 1 Tablespoon Fresh lime juice
  • 3 Large fresh Red Bell Peppers, stemmed, seeded and julienned
  • 3 Kaffir Lime Leaves, shredded – optional
  • ½ Cup fresh Basil Leaves, washed and dried
  • ½ Cup Lee Kum Kee Sweet Chile Sauce

Recipe Steps:

  • Rinse chicken in cold water and pat dry. Prick flesh all over with the tines of a fork; reserve.
  • Combine the Lemongrass, chile garlic sauce and vegetable oil in a blender or food processor. Rub mixture all over the chicken breasts. Place chicken on a rack over a baking pan or sheet. Heat oven to 350ºF. Bake chicken 35-40 minutes until juices run clean when punctured, or internal temperature reaches 165ºF.
  • While chicken is cooking, bring a pot of salted water to a boil over high heat. Add the long bean pieces and cook 2-3 minutes, until crispy tender. Drain and put into an ice bath to cool. Drain well.
  • Cool and shred chicken. Mix with the long beans and remaining ingredients in a large bowl. Transfer a portion of salad to chilled plates and serve immediately.
  • Variation: Add 2 Cups of diced mango to the salad mixture before serving.

Serving Size: 4-6
Preparation Time: 50 minutes

Rate this Recipe:
Your rating: None Average: 4.6 (30 votes)
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