thai chicken salad

I wish I could tell you how I found this one, but alas, I cannot. I can say that even suitNtie was impressed by the amount of protein. šŸ™‚ Hence it’s appearance on our table.

Serves 2.

1 2/3 cups cooked rotisserie chicken
1/6 cup canola oil
1 tbsp peanut butter
1/6 cup lime juice
2/3 tbsp water
1 clove garlic, minced
2/3 tsp ginger, grated
2 tsp light brown sugar
1/2 tsp hot red pepper flakes
1/6 cucmber
1/3 carrot, grated
1 scallion, chopped
1 tbsp cilantro leaves, minced
1/6 cup toasted peanuts, chopped
1/6 tsp salt
1/6 tsp pepper
4 cups lettuce

Put canola oil, peanut butter, lime juice, salt, garlic, ginger, light brown sugar, and hot red pepper flakes in blender. Puree ingredients until blended well.
Transfer blended ingredients to a large bowl.
Add sliced cucumber, carrot, scallions, and minced cilantro leaves to the blended vinaigrette. Toss to combine. Add 5 cups of cooked rotisserie chicken and toss to combine.
Let stand for 15 minutes at room temperature.
Top with chopped toasted peanuts, and serve over a bed of lettuce.

One comment
  1. I love Thai inspired salads! I know I have had something like this before and am very glad to see you post this recipe so I can make it myself!!

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