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Recipe Easy Thai Beef or Chicken Salad (Salad)
Home Cooking Recipes
Required Ingredients:
- 1 cup white rice
- 2 1/2 cups water
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken breasts
- salt to taste
- garlic powder to taste
- 1 head lettuce - rinsed, dried and torn
- 3 large cucumbers, seeded and chopped
- 1 large onion, finely diced
- 2 tomatoes, diced
- 1 bell pepper, diced
- 1 cup chopped fresh cilantro
- 1 cup freshly squeezed lime juice
- 1/2 cup fish sauce
- 1 tablespoon sugar
- 1 tablespoon crushed red pepper flakes
Preparing/Cooking:
- Rinse rice in a fine mesh strainer under cold running water until no longer cloudy.
- Transfer to a medium saucepan and cover with 2 1/2 cups water.
- Bring to a boil, cover, and reduce heat to low.
- Simmer for 15 minutes, remove from heat and let stand for at least 10 minutes, or until all liquid has evaporated.
- Preheat oven to 250 degrees F (120 degrees C).
- Season chicken with salt and garlic powder.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
- Cook chicken, reducing heat when necessary, until no longer pink in center and juices run clear.
- Transfer to preheated oven to keep warm.
- Place lettuce, cucumbers, onions, tomatoes, bell peppers, and cilantro together in a large mixing or serving bowl.
- Toss to combine.
- In another bowl, stir together the lime juice, fish sauce, sugar, and crushed red pepper until well blended and sugar is dissolved.
- Remove chicken from oven, slice into thin strips, and drizzle with dressing.
- Divide salad and rice among serving plates, and top each with chicken slices.
- Dressing may also be served at the table and each salad dressed individually.
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