Thai Style Chicken Salad With Spicy Peanut Dressing Recipes

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THAI-STYLE CHICKEN SALAD WITH SPICY PEANUT DRESSING



Thai-Style Chicken Salad With Spicy Peanut Dressing image

This is a perfect salad for those hot days of summer! In the heat of the day, I try as much as possible not to get my big oven going, so I made up 8 chicken breast using my recipe #286497...shredding 5 cups and had the rest set aside for another use. I make drop biscuits and put this in my toaster oven to complete the dinner. For even less fuss, use a fully cooked supermarket rotisserie chicken. This recipe is best served over salad greens. Don't dress the chicken when it's warm...it will absorb too much of the dressing.

Provided by Abby Girl

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

3 -3 1/2 lbs whole chickens
1 dash salt and pepper
1/2 cup canola oil
3 tablespoons smooth peanut butter
1/2 cup lime juice (from 3 to 4 limes)
2 tablespoons water
3 small garlic cloves, minced
2 teaspoons ginger, finely grated
2 tablespoons light brown sugar
1 1/2 teaspoons red pepper flakes
1/2 medium cucumber, peeled, seeded, and cut into matchsticks
1 medium carrot, peeled and grated on large holes of box grater
4 green onions, sliced thin
3 tablespoons cilantro, minced
1/2 cup peanuts, chopped and toasted

Steps:

  • Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes.
  • When cool, pull the meat off the bones and shred it. Reserve 5 cups for this recipe; set the rest aside for another use. (This can be made a day ahead of time, covered).
  • Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (This can be made ahead of time).
  • Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes.
  • Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.

Nutrition Facts : Calories 632.5, Fat 51.6, SaturatedFat 9.6, Cholesterol 107, Sodium 150.8, Carbohydrate 13.5, Fiber 2.5, Sugar 7.2, Protein 31

THAI-STYLE CHICKEN SALAD WITH SPICY PEANUT DRESSING



Thai-Style Chicken Salad With Spicy Peanut Dressing image

Don't dress the chicken when it's warm--it will absorb too much of the dressing. For even less fuss, use a fully cooked supermarket rotisserie chicken. This recipe is best served over salad greens. Published May 1, 2006. From Cook's Illustrated.

Provided by Something to Chu On

Categories     Salad Dressings

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

1 whole chicken (3 lb)
3 tablespoons smooth peanut butter
1/2 cup lime juice, from 3 to 4 limes
2 tablespoons water
3 garlic cloves, small, minced (about 1 1/2 teaspoons)
2 teaspoons fresh ginger, finely grated
2 tablespoons light brown sugar
1 1/2 teaspoons hot red pepper flakes
1/2 cucumber, medium, peeled, seeded, and cut into 1 inch by 1/4-inch matchsticks (about 1 cup)
1 medium carrot, peeled and grated on large holes of box grater (about 1/2 cup)
4 scallions, white and green parts, sliced thin
3 tablespoons fresh cilantro leaves, minced
1/2 cup peanuts, toasted and chopped

Steps:

  • Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes. When cool, pull the meat off the bones in 2-inch shreds, discarding fat and sinew. Reserve 5 cups for this recipe; set the rest aside for another use. (The chicken can be roasted, shredded, and refrigerated in an airtight container for up to 24 hours.).
  • Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (Dressing may be made ahead of time, covered, and refrigerated overnight. Whisk to recombine before using.).
  • Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.

Nutrition Facts : Calories 635.8, Fat 45.5, SaturatedFat 11.8, Cholesterol 162.6, Sodium 205.9, Carbohydrate 13.4, Fiber 2.6, Sugar 7.3, Protein 44.1

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