Chicken Salad with Peanut-Lime Vinaigrette Recipe

Name: Chicken Salad with Peanut-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound cooked chicken (from rotisserie chicken, leftover roast chicken, or from the deli section of the supermarket), cubed; 1 cup diced fresh tomatoes; 1/2 cup diced celery; 1/4 cup diced red onion; 1/2 cup Thai Peanut Sauce, recipe follows; 1/4 cup light mayonnaise; 2 tablespoons fresh lime juice; Salt and freshly ground black pepper; 6 cups shredded lettuce; 1/4 cup chopped dry-roasted peanuts; 3 cups reduced-sodium beef broth; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons creamy peanut butter; 2 teaspoons toasted sesame oil; 1 teaspoon hot sauce

Servings: persons

1 pound cooked chicken (from rotisserie chicken, leftover roast chicken, or from the deli section of the supermarket), cubed
1 cup diced fresh tomatoes
1/2 cup diced celery
1/4 cup diced red onion
1/2 cup Thai Peanut Sauce, recipe follows
1/4 cup light mayonnaise
2 tablespoons fresh lime juice
Salt and freshly ground black pepper
6 cups shredded lettuce
1/4 cup chopped dry-roasted peanuts
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce

1
In a large bowl, combine the chicken, tomatoes, celery, and onion.
2
Add the peanut sauce, mayonnaise, and lime juice and toss to combine.
3
Season with salt and pepper.
4
(At this point, you can refrigerate the salad for up to 3 days.)
5
Place the lettuce on 4 individual plates and top with the chicken mixture.
6
Sprinkle the peanuts over the top just before serving.
7
In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat.
8
Bring to a simmer and let simmer for 10 minutes.
9
The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound cooked chicken (from rotisserie chicken, leftover roast chicken, or from the deli section of the supermarket), cubed, 1 cup diced fresh tomatoes, 1/2 cup diced celery, 1/4 cup diced red onion, and more.

Yes, Chicken Salad with Peanut-Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad with Peanut-Lime Vinaigrette

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