Thai Garlic-lime Chicken Salad

If you have followed me on Facebook, or my blog, for very long, then you probably know that I’m a fan of wine.  I love wine, I love good food and I really enjoy pairing them together!  Today I’m sharing this delicious Thai Garlic-Lime Chicken that I paired with a delicious chardonnay I bought from TheWineBar.com. It was a perfect match and together they made an incredible dinner!

The original recipe for this chicken wasn’t a salad but I thought the crisp fresh basil and the refreshing lime juice would make a great salad, and I was right!  So here’s my version of the Thai Garlic-Lime Chicken from the Food & Wine cookbook (2006).

Thai Garlic-Lime Chicken Salad
Serves 4

Ingredients
4 Chicken breasts
Freshly ground pepper
3 large garlic cloves, finely chopped
2 1/2 TBS cilantro, finely chopped
1 1/2 TBS Asian fish sauce
1 tsp brown sugar
1/2 tsp chili powder
1 TBS basil, chopped
2 TBS olive oil
Juice of 1 lime
Fresh Spinach
Lime wedges for serving

Directions
1. Season the chicken breasts with pepper, set aside.2. In a bowl, mix the hopped garlic with the cilantro, fish sauce, brown sugar and chili powder.  Rub the seasoning mixture all over the chicken and let stand for 1 hour.
3. In a large non-stick skillet, heat the vegetable oil until it is shimmering.  Add the chicken to the skillet and cook them over high heat, turning once, until the chicken is cooked through.
4. Remove chicken from the skillet, let it sit for a few minutes, then slice.
5. Spread the spinach on individual plates and then place the chicken slices on top of the spinach.  Sprinkle basil all over the chicken and spinach. 
6. Top with dressing, recipe below.

Dressing
Juice of 1 lime
2 TBS olive oil
Salt and Pepper, to taste

Combine above ingredients, shake well and then poor over chicken and spinach. 

This salad is delicious on it’s own but it’s even better when it’s served with a crisp, cold Chardonnay or Riesling.  Enjoy!

Thai Garlic-lime Chicken Salad

 

Print

Author: Ask Anna

Serves: 4

Ingredients

• 4 Chicken breasts
• 
Freshly ground pepper

• 3 large garlic cloves, finely chopped
• 
2½ TBS cilantro, finely chopped

• 1½ TBS Asian fish sauce
• 
1 tsp brown sugar

• ½ tsp chili powder

• 1 TBS basil, chopped

• 2 TBS olive oil

• Juice of 1 lime
• 
Fresh Spinach
• 
Lime wedges for serving

Instructions

1. Season the chicken breasts with pepper, set aside.
2. In a bowl, mix the hopped garlic with the cilantro, fish sauce, brown sugar and chili powder. Rub the seasoning mixture all over the chicken and let stand for 1 hour.
3. In a large non-stick skillet, heat the vegetable oil until it is shimmering. Add the chicken to the skillet and cook them over high heat, turning once, until the chicken is cooked through.
4. Remove chicken from the skillet, let it sit for a few minutes, then slice.
5. Spread the spinach on individual plates and then place the chicken slices on top of the spinach. Sprinkle basil all over the chicken and spinach.
6. Top with dressing.

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