Thai-Style Chicken Salad with Spicy Peanut Dressing

This comes from Cook’s Illustrated, May and June 2006. The premise is to make chicken salads with creative vinaigrettes instead of mayo. I made this version with a slight change and have ideas for a few variations. There are two other variations in the magazine, each with a different twist, that sound equally delicious

The recipe called for 5 cups of shredded roast chicken. I poached a chicken breast the Chinese way instead by covering it with cold water, bringing it to a boil, turning off the heat, covering it, and letting it sit for about 20 minutes. I wish I had also thrown in the some of the beautiful red bell pepper we had in the frig.

A vegetarian version of this using tofu instead of chicken would also be very tasty with the tofu soaking up the piquant flavors of the dressing.


Thai-Style Chicken Salad with Spicy Peanut Dressing
Print Recipe
Servings
6
Servings
6
Thai-Style Chicken Salad with Spicy Peanut Dressing
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Puree oil, peanut butter, lime juice, water, salt, garlic, ginger, brown sugar and pepper flakes in a blender.
  2. Add cucumber, carrot, scallions and cilantro to vinaigrette; toss. Add chicken and toss. Let stand at room temperature 15 minutes. Serve over salad greens and sprinkle with peanuts
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