Chicken Salad With Thai-Flavored Dressing
Donal's thai beef salad recipe combines sweet mango with crunchy peanuts and a lime and chilli dressing.
Recipe Summary Chicken Salad With Thai-Flavored Dressing
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.Ingredients | Thai Mango Salad Dressing Recipe4 cups rotisserie chicken, skinned and boned, meat shredded into bite-sized pieces2 medium celery ribs, cut into small dice2 medium green onions, sliced thinchopped honey-roasted peanuts2 tablespoons lime juice2 tablespoons Asian fish sauce1 teaspoon ground ginger2 teaspoons white sugar½ teaspoon hot red pepper flakes2 tablespoons minced fresh cilantro leaves2 tablespoons chopped fresh mint leavesBoston lettucesliced cucumbersgrated carrotschopped honey-roasted peanutsDirectionsIn 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.Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.Info | Thai Mango Salad Dressing RecipeServings: 4 Yield: 4 servings
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