• 703-462-9258
  • Contact

    Let's Keep In Touch! X

    ADDRESS 7921 JONES BRANCH DR (G level) Suite LL01 MCLEAN, VA 22102

    LEAVE A COMMENT

    Sending your message. Please wait...

    Thanks for sending your message! We'll get back to you shortly.

    There was a problem sending your message. Please try again.

    Please complete all the fields in the form before sending.

OUR BLOG

Thai Chicken and Watermelon Salad

Thai Chicken and Watermelon Salad

By Geoff Robison | In Recipes | on August 6, 2018
Thai Chicken and Watermelon Salad
Yields 4
Delicious summer recipe for the whole family
Write a review
Print
Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
540 calories
33 g
145 g
21 g
56 g
3 g
534 g
1239 g
26 g
0 g
16 g
Nutrition Facts
Serving Size
534g
Yields
4
Amount Per Serving
Calories 540
Calories from Fat 184
% Daily Value *
Total Fat 21g
32%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 145mg
48%
Sodium 1239mg
52%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
9%
Sugars 26g
Protein 56g
Vitamin A
43%
Vitamin C
132%
Calcium
9%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 stalks of fresh lemongrass, pale inner core only minced
  2. 1/4 cup vegetable oil
  3. Salt and freshly ground pepper
  4. 1 1/2 pounds skinless, boneless chicken breast halves, butterflied
  5. 2 Thai chiles, thinly sliced
  6. 2 garlic cloves, thinly sliced
  7. 2 tablespoons light brown sugar
  8. 3 tablespoons fresh lime juice
  9. 3 tablespoons Asian fish sauce
  10. 2 tablespoons water
  11. 2 1/2 pounds seedless watermelon, cut into balls of various sizes (3 cups)
  12. 1/4 cup each of chopped cilantro and mint
Instructions
  1. Step 1
  2. In a bowl, combine the lemongrass, oil and a pinch each of salt and pepper. Add the chicken and turn to coat. Let marinate at room temperature for 30 minutes.
  3. Step 2
  4. Light a grill and oil the grates. Grill the chicken over moderately high heat, turning once, until cooked through and lightly charred, about 6 minutes. Let cool slightly, then cut into 1/2-inch dice.
  5. Step 3
  6. In a mini food processor, combine the chiles, garlic, brown sugar, lime juice, fish sauce and water and pulse until the chiles and garlic are finely chopped. Pour the dressing over the chicken. Stir in the watermelon, cilantro and mint.
  7. Step 4
  8. Spoon the salad into Chinese soup spoons and serve.
Notes
  1. Variation Slice the chicken. Slice the watermelon and stamp out rounds. Arrange the watermelon in shallow bowls and top with the chicken, dressing, cilantro and mint.
Adapted from Food and Wine
beta
calories
540
fat
21g
protein
56g
carbs
33g
more
Adapted from Food and Wine
Custom Kinetics http://customkinetics.com/

No Comments to "Thai Chicken and Watermelon Salad"