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Chicken Salad With Thai-Flavored Dressing

Chicken Salad With Thai-Flavored Dressing

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

With rotisserie chickens so readily available, it's easy to buy a pre-roasted bird and pull the meat off the bones for use in recipes that would otherwise likely be too complicated for a weeknight meal. A little shredding and chopping is all it takes to serve up this delicious Thai-flavored chicken salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 55.1 g
  • 110%
  • Cholesterol:
  • 128 mg
  • 42%
  • Sodium:
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
  2. Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.
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Reviews

LITTLECHILE
20

LITTLECHILE

7/15/2007

I added a tbsp of peanut butter to the marinade and oh was this delicious! played with the ingredients a bit adding bean thread noodles to the salad, bean sprouts and red pepper. Soooo yummy!!

Court
17

Court

7/1/2006

This makes a really yummy lunch that's healthy and filling. I followed the recipe to a tee, except I omitted the mint. The honey roasted peanuts are a must in this - they were great!

Marie
12

Marie

7/16/2007

I enjoyed this salad- quick, simple, tasty & healthy. As a personal preference I replaced the peanuts with toasted cashews- toasting the nuts is a must, or the flavour is lost. I loved how low-calorie the dressing is, but I found the fresh mint and cilantro quite over-powering when left in the dressing. I recommend straining out the herbs after allowing the flavours to mingle. I also added chopped sugar snap peas and baby spinach to add variety to the veggies.

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