Chicken Salad With Thai-Flavored Dressing

Read Reviews (19)

"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." — 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.

Kitchen-Friendly View

Footnotes

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!!

—LITTLECHILE

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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.

—GolferGirl

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23 Ratings

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!

—Court

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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.

—Marie

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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).

—beanie

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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

—chookie holmes

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Jun 30, 2007

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

—Weezie

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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...

—Michele P.

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Nutrition

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.

Nutritional Information

Chicken Salad With Thai-Flavored Dressing

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 387
Calories from Fat: 94

% Daily Value *
Total Fat 10.5g 16 %
Saturated Fat 2.5g 13 %
Cholesterol 128mg 42 %
Sodium 792mg 32 %
Potassium 903mg 25 %
Total Carbohydrates 16.8g 5 %
Dietary Fiber 4g 16 %
Protein 55.1g 110 %
** Sugars 8.5g
Vitamin A 129 %
Vitamin C 17 %
Calcium 9 %
Iron 30 %
** Thiamin 18 %
** Niacin 236 %
** Vitamin B6 66 %
** Magnesium 27 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.