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Spicy Thai Chicken Salad Recipe

Ingredients

1 (4 ounce) can Thai-style chicken noodle soup

1 (8 ounce) can tomato sauce

1 cup coconut milk

1 teaspoon paprika

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 (6 ounce) can pineapple juice concentrate

1 tablespoon brown sugar

1 cup chopped fresh parsley

Directions

In a medium bowl, blend Thai-style chicken noodle soup, tomato sauce, coconut milk, paprika, ginger, salt and pepper. Mix well. Refrigerate 1 hour or longer for best results.

Heat oil in a large skillet over medium heat. Place chicken in skillet and cook for about 6 to 8 minutes, or until cooked through. Transfer chicken to a medium bowl, and pour tomato sauce over chicken.

Drain chicken, and transfer to a medium bowl. Mix together brown sugar, parsley, pineapple juice concentrate, brown sugar, and parsley; pour over chicken.