Spicy Thai Chicken Salad

Spicy Thai Chicken Salad

Niche Lounge

Niche Lounge in downtown Halifax has created a pairing that showcases how diverse Gaspereau Lucie K Rosé really is. Take a stroll down Barrington Street and visit Niche to enjoy their Thai Chicken Salad paired with Lucie K Rosé. You’ll notice how the marriage of greens, beets, and panko crusted chicken topped with their homemade sweet and spicy Thai dressing plays very well with the fruit elements of the rosé. The sweetness levels of both keep it light and interesting. 



Thai Chicken Salad
• 4 cups Romaine lettuce
• ½ cup Julienne carrots
• ¼ cup Thin sliced green pepper
• ¼ cup Thin sliced red pepper
• ¼ cup Sliced beets
• ¼ cup Snow peas
• ¼ Sweet & Spicy Thai dressing
• 1 cup Roasted cashews 
• ½ cup Fresh cilantro
• 1 pound Panko chicken breast

Sweet & Spicy Thai Dressing
• ¼ cup Sweet Thai chili sauce
• ¼ cup Rice wine vinegar
• ¼ cup Vegetable oil
• 1 Tbs Fresh lime juice

Panko Chicken Breast
• 1 pound Boneless skinless chicken breasts
• 1 Egg
• 1 cup Panko crumbs
• ½ tsp Salt
• ¼ tsp Black pepper
• ½ tsp Garlic powder
• ¼ cup Vegetable oil



Thai Chicken Salad
Prepare Sweet & Spicy Thai Dressing. Reserving a few Tbs of dressing, toss first 7 ingredients together in a large bowl. Dish tossed salad onto serving plates. Top each plated salad serving with roasted cashews and fresh cilantro. Add warm panko chicken breast to each plate, drizzle with reserved dressing and serve immediately.

Sweet & Spicy Thai Dressing
Place all ingredients in a sealable jar. Cover and shake until blended. Store in the fridge for up to two weeks.

Panko Chicken Breast
Place chicken breasts one at a time into a resealable freezer bag and tenderize by pounding with a mallet until about 1/2-inch thick. 

Beat egg in a shallow bowl. 

Combine panko crumbs, salt, pepper and garlic powder in a separate shallow bowl. 

Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.

Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

Yield: Serves 2-3