Thai Chicken & Lychee Salad Recipe

Recipe By Slurrp

This Thai Chicken & Lychee Salad is a refreshing and vibrant dish that combines the flavors of tender grilled chicken, juicy lychees, and crunchy vegetables. The salad is dressed with a tangy and slightly spicy Thai dressing, which adds a burst of flavor to every bite. It's the perfect balance of sweet, savory, and tangy, making it a great option for a light lunch or dinner. The combination of textures and flavors in this salad will leave you wanting more!

4.9
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30minstotal
30m.total
Thai Chicken & Lychee Salad
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Ingredients for Thai Chicken & Lychee Salad Recipe

  • as per your need For The Chicken Marinade
  • 1/2 Boneless, Skinless Chicken Breasts
  • 1/2 tablespoon Soy Sauce
  • 1/2 tablespoon Lime Juice
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Grated Ginger
  • as needed For The Salad
  • 1/4 cup Lychees, Peeled And Pitted
  • 1/4 Cucumber, Sliced
  • 0.13 Ed Onion, Thinly Sliced
  • 0.06 cup Fresh Cilantro, Chopped
  • 0.06 cup Fresh Mint Leaves, Chopped
  • as per your need For The Dressing
  • 1/2 tablespoon Lime Juice
  • 1/4 tablespoon Fish Sauce
  • 1/4 tablespoon Sugar
  • 0.13 teaspoon Chili Flakes

Directions: Thai Chicken & Lychee Salad Recipe

Cooking Directions

  • STEP 1.Start by marinating the chicken in a mixture of soy sauce, lime juice, garlic, and ginger. Let it marinate for at least 30 minutes.
  • STEP 2.Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 6-8 minutes per side, or until cooked through.
  • STEP 3.While the chicken is grilling, prepare the salad ingredients. Slice the lychees, cucumber, and red onion. Chop the cilantro and mint leaves.
  • STEP 4.In a large bowl, combine the sliced lychees, cucumber, red onion, cilantro, and mint leaves. Toss to mix well.
  • STEP 5.Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
  • STEP 6.Add the sliced chicken to the salad bowl and toss everything together.
  • STEP 7.In a small bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes to make the dressing.
  • STEP 8.Pour the dressing over the salad and toss to coat everything evenly.
  • STEP 9.Serve the Thai Chicken & Lychee Salad immediately and enjoy!

Cooking Tips

  • If you can't find fresh lychees, you can use canned lychees instead. Just make sure to drain them well before using.
  • For an extra kick of heat, add some sliced Thai chili peppers to the salad.
  • Feel free to add other vegetables like bell peppers or carrots for added crunch and color.
  • You can make the dressing ahead of time and store it in the refrigerator until ready to use.
  • To make it a complete meal, serve the salad with steamed jasmine rice or noodles.

Storage and Serving

  • This salad is best served immediately after assembling to maintain its freshness and crunch.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftovers, give the salad a quick toss to redistribute the dressing and flavors.
Nutrition
value
556
calories per serving
19 g Fat32 g Protein62 g Carbs10 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    32g
  • Carbs
    62g
  • Fiber
    10g

MacroNutrients

  • Carbs
    62g
  • Protein
    32g
  • Fiber
    10g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    186mg
  • Iron
    7mg
  • Vitamin A
    990mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    1mg
  • Vitamin B9
    210mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    164mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    142mg
  • Manganese
    < 1mg
  • Phosphorus
    472mg
  • Selenium
    27mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp