Thai Chicken Salad Recipe

Name: Thai Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE VINAIGRETTE:; 1/4 cups Creamy Peanut Butter; 1/4 cups Water; 2 Tablespoons Brown Sugar; 2 teaspoons Soy Sauce; 1 teaspoon Minced Garlic; 1/2 teaspoons Crushed Red Pepper; 2 Tablespoons Seasoned Rice Vinegar; 2 Tablespoons Vegetable Oil; 1 teaspoon Sesame Oil; 1/2 whole Lime, Juiced; FOR THE SALAD:; 2 ounces, weight Dried Rice Stick Noodles (optional); Vegetable Oil To Prepare Rice Sticks, If Using; 2 cups Romaine Lettuce, Finely Chopped; 8 ounces, weight 3 Color Cole Slaw Mix; 1/2 bunches Cilantro, Chopped; 1 cup Edamame, Shelled; 3 whole Green Onions, Chopped; 1/2 whole Red Bell Pepper, Diced; 2 cups Rotisserie Chicken Meat, Chopped; 1 whole Avocado, Peeled, Pitted And Chopped; 1/2 cups Roasted, Unsalted Peanuts

Servings: persons

FOR THE VINAIGRETTE:
1/4 cups Creamy Peanut Butter
1/4 cups Water
2 Tablespoons Brown Sugar
2 teaspoons Soy Sauce
1 teaspoon Minced Garlic
1/2 teaspoons Crushed Red Pepper
2 Tablespoons Seasoned Rice Vinegar
2 Tablespoons Vegetable Oil
1 teaspoon Sesame Oil
1/2 whole Lime, Juiced
FOR THE SALAD:
2 ounces, weight Dried Rice Stick Noodles (optional)
Vegetable Oil To Prepare Rice Sticks, If Using
2 cups Romaine Lettuce, Finely Chopped
8 ounces, weight 3 Color Cole Slaw Mix
1/2 bunches Cilantro, Chopped
1 cup Edamame, Shelled
3 whole Green Onions, Chopped
1/2 whole Red Bell Pepper, Diced
2 cups Rotisserie Chicken Meat, Chopped
1 whole Avocado, Peeled, Pitted And Chopped
1/2 cups Roasted, Unsalted Peanuts

1
Place all ingredients for the Spicy Peanut Vinaigrette in the bowl of your food processor. Process for about 2 minutes, or until emulsified and smooth. Set aside, or if you are making it ahead of time, transfer to an airtight container and refrigerate.
2
If you are using them, prepare rice sticks according to package directions and set aside.
3
In a large serving bowl mix together romaine, coleslaw mix, cilantro, edamame, green onion, red bell pepper and rotisserie chicken. Toss well to combine. Add prepared rice stick noodles, breaking into small pieces as you add them. Drizzle about 3/4 of the refrigerated peanut dressing over the salad and toss well to distribute throughout. Add avocado and peanuts and toss lightly. Drizzle remaining dressing over the top.
4
Serve immediately.

595

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 23 ingredients. The key ingredients include: FOR THE VINAIGRETTE:, 1/4 cups Creamy Peanut Butter, 1/4 cups Water, 2 Tablespoons Brown Sugar, and more.

Yes, Thai Chicken Salad 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.

Thai Chicken Salad

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