Chicken Salad With Thai-Flavored Dressing Recipe -
Chicken Salad With Thai-Flavored Dressing Recipe

Chicken Salad With Thai-Flavored Dressing

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings


  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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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
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!!

Most Helpful Critical Review
Aug 20, 2008

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.

Jul 01, 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!

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 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.

Dec 19, 2006

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).

Feb 28, 2007

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

Jun 30, 2007

Very good. I used mixed salad greens and added tomatoes to the salad. Even better the next day.

Feb 05, 2007

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...


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

* Percent Daily Values are based on a 2,000 calorie diet.

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