Grilled Thai Red Curry Chicken Salad

Ali Segersten May 30, 2022
GRILLED RED CURRY THAI CHICKEN SALAD-2

Full body health begins with the little things we do every day. That's right....every day! Did you know that incorporating fresh herbs and spices into your meals adds thousands of flavonoid compounds that benefit your health and the health of your microbiome? Flavonoids from plant foods have been found to possess anti-oxidant and anti-inflammatory properties, are protective against neuroinflammation and neurodegeneration, and help prevent a wide range of cancers. Fresh basil, cilantro, mint, parsley, rosemary, thyme garlic, turmeric, and ginger are herbs and spices that can easily be incorporated into your daily meals. You've probably noticed that I add quite a bit of fresh herbs to my recipes! Not only do these herbs brighten the flavors of the final dish, but they add an abundance of phytonutrients that reduce inflammation and prevent disease

This Thai-style grilled chicken salad contains ingredients rich in anti-inflammatory flavonoids such as fresh basil, cilantro, mint, red cabbage, peppers, cucumbers, peanut butter (organic), and lime juice! The chicken can be cooked on a grill or on your stove in a cast iron grill pan. Make a big batch of the salad, chicken, and dressing and store each in separate containers in your fridge for quick, nutrient-dense lunches throughout the week! 

If you are on a meat-free diet, you can use the marinade for a fillet of salmon or halibut, then drain off the marinade and bake the fish in the oven until it is cooked through and flakes easily. If you are on a peanut-free diet, use roasted sunflower seed butter or almond butter in the dressing instead. 

ALI-VERTICAL-61

About the Author

Ali Segersten

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book.

See More

Nourishing Meals Newsletter

Email updates.

Add Comment

Related Posts

VEGETABLE PANANG CURRY-2
Mar 12, 2022

Vegetable Panang Curry

Panang curry is one of my favorite types of Thai curries. It is deeply flavored with spicy chili paste, hints of lime, and a nutty richness from the peanut butter. It is best to find a good quality panang curry paste for this recipe. Look for one at your local food co-op or health food store. Panang curry paste is typically made from Thai red chilies, shallots, lemongrass, garlic, coriander, galangal (Thai ginger), kaffir lime peel, cumin, and sea salt.
Read More
Oct 04, 2016

Raw Thai Kale Slaw with a Creamy Ginger-Almond Butter Dressing

You are going to love this nutritious raw kale slaw. It's full of detoxification and antioxidant compounds, and just bursting with the fresh, bright flavors of basil, mint, and cilantro. All tossed in a slightly spicy and gingery, creamy almond butter dressing. What I love about this salad is that it lasts up to 5 days in the refrigerator!

Read More
Raw Thai Wraps with Cilantro-Pumpkin Seed Pâté
Apr 16, 2013

Raw Thai Wraps with Cilantro-Pumpkin Seed Pâté and a Dipping Sauce

We have a garden full of tender fresh collard greens right now which is what inspired me to create these nourishing raw wraps! My children even love them. Well, my 8-year old thinks they are just okay, and the littlest one can only really eat the pâté and cucumber strips, but the rest of the gang enjoys them!

Read More
Sep 02, 2010

Thai Fish Curry with Garden Veggies

We love anything curry here. Thai curries, Indian curries, curry roasted potatoes, you name it. Our kids love curry too. Those flavors are passed through breastmilk, so they became addicted quite young. One of my favorite things about making a curried dish is the fact that it is fast, easy, and of course, a one-pot meal.

Read More
Jun 28, 2009

Fresh Thai Green Curry Sauce

Yesterday I was standing in my kitchen at 5pm, with four hungry children underfoot, wondering what to make for dinner. I made the usual rounds to the pantry, fridge, and garden. Something spicy, green, and with noodles was brewing in my mind. A green curry sauce, over noodles, with tempeh, broccoli, spinach and zucchini.

Read More