Thai Chicken Salad

Debbie Martell November 6, 2009

Ingredients

• 5 cups cooked rotisserie chicken
• 1/2 cup canola oil
• 3 tbsp peanut butter
• 1/2 cup lime juice
• 2 tbsp water
• 3 cloves garlic, minced
• 2 tsp ginger, grated
• 2 tbsp light brown sugar
• 1 1/2 tsp hot red pepper flakes
• 1/2 cucmber
• 1 carrot, grated
• 4 scallions, chopped
• 3 tbsp cilantro leaves, minced
• 1/2 cup toasted peanuts, chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 12 cups lettuce

Preparation

1. Put 1/2 cup of canola oil, 3 tablespoons of peanut butter, 1/2 cup of lime juice, 1/4 teaspoon of salt, 3 cloves of minced garlic, 2 teaspoons of grated ginger, 2 tablespoons of light brown sugar, and 1 1/2 teaspoons of hot red pepper flakes in blender.
2. Puree ingredients until blended well.
3. Transfer blended ingredients to a large bowl.
4. Add 1/2 of a sliced cucumber, 1 gated carrot, 4 chopped scallions, and 3 tablespoons of minced cilantro leaves to the blended vinaigrette.
5. Toss to combine.
6. Add 5 cups of cooked rotisserie chicken and toss to combine.
7. Let stand for 15 minutes at room temperature.
8. Top with 1/2 cup of chopped toasted peanuts, and serve over a bed of lettuce.

Tags: Food, Side Dish, Dinner, Cooking, Recipes, Appetizer, Lunch

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