Chicken Salad With Thai-Flavored Dressing

19 Reviews

“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.” - by USA WEEKEND columnist Pam Anderson

Directions

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.
Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

Nutrition

Amount Per Serving (4 total)

Calories
387 cal
19%

Fat
10.5 g
16%

Carbs
16.8 g
5%

Based on a 2,000 calorie diet

Reviews (19)

Rate This Recipe

LITTLECHILE

Jul. 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!!..." See more"

Court

Jul. 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!..." See more"

Marie

Jul. 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..." See more 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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