Grammy's Kitchen · Chicken Salad · Thai Chicken Salad with Red Curry Butternut
One of 109 chicken salad recipes we measured
from thewoksoflife.com
5 cooks on thewoksoflife.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 6% |
| acid | 0% | 1% |
| sweetener | 0% | 0% |
| salt | 0% | 0% |
| aromatics | 3% | 4% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1100 g | 1 medium butternut squash |
| 3600 g | 2 chicken breasts ((bone-in, skin-on)) |
| 55 g | 2 ounces Thai red curry paste ((about 55g, or about 2 tablespoons)) |
| 27 g | 2 tablespoons olive oil |
| 28 g | 2 tablespoons butter ((melted)) |
| 4 g | 1 1/2 teaspoons black pepper |
| 1 cup mint leaves (leaves) | |
| 100 g | 1 cup cilantro (leaves) |
| Baby kale and baby mesclun greens | |
| 150 g | 1 small red onion ((sliced very thinly)) |
| 1 lime ((juiced)) | |
| 15 g | 1 tablespoon rice vinegar |
| 6 g | 1 teaspoon fish sauce |
| 21 g | 1 tablespoon honey or agave syrup |
| 3 g | 1 cloves garlic ((minced)) |
| 73 g | 1/3 cup olive oil |
| Salt ((to taste)) |
Method: 7 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We make this dish at least 1-2x per month and it is a family favorite. We often substitute the butternut squash with sweet potatoes or mix the two together which tastes equally delicious. Also makes great leftovers so if you're looking for a good meal for week” — a cook, 5.0★
“This was really good! I wasn't sure that we would like it -- I mean baked sweet potato with red curry? We used chicken thighs (it was what I had on hand, and I hate to be wasteful OR to run to the supermarket any more often that necessary.) and we used a swe” — a cook, 5.0★