Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
rotisserie chicken, skinned and boned, meat shredded into bite-sized pieces
celery ribs, cut into small dice
green onions, sliced thin
chopped honey-roasted peanuts
Asian fish sauce
hot red pepper flakes
minced fresh cilantro leaves
chopped fresh mint leaves
chopped honey-roasted peanuts
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!!
I made this the first time, and we couldn't even eat it. I made it again thinking perhaps I didn't use the correct quantities, with the same result. I love Thai food and have eaten and enjoyed many dishes containing fish sauce, but the flavor and aroma of the sauce totally overpowered the other ingredients.
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!
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.
Loved this salad. My husband who is vietnamese was at first a bit skeptical because I don't make asian food very well (still learning). But as soon as he took a bite he inhaled it. He wanted more. So this recipe is a definite keeper. Its very easy to make and I like the idea of not having to cook (which is great when your having a busy day).
I dont really eat alot of thai,but as soon as you try this you will want more, my taste buds went mad. I added squeezed lemon as an extra dressing to finish of. I placed in on top of diced tomatoes,corriander and mixed green salad mix.yum yum
Very good. I used mixed salad greens and added tomatoes to the salad. Even better the next day.
I thought this recipe was very good. I could not find any fresh ginger that day so I had to use ground. To me, there was too much of a ginger taste, but the rest of my family loved it. I will try it again with the fresh instead and let you know...
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Salad With Thai-Flavored Dressing
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 94
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A creamy curry chicken salad that’s loaded with fruit and nuts.
See how to make a simple chicken salad that’s, well, basically delicious!
Discover the secret ingredient that gives this chicken salad a sweet lift.