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."
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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
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