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Crunchy Thai Chicken Salad

With the weather warming up and the kids out of school who wants to spend more time in a sweltering kitchen than necessary?

Not me. Which is why I tend to supplement my weekly dinner menu with hearty salads during the hot summer months. It gives me a chance to spend less time in the kitchen and more time outside.

The following recipe is one of my favorites. It provides a twist on ordinary chicken salad and doesn’t include a drop of mayonnaise. Besides being healthy (or at least healthier than traditional chicken salad) it is also a breeze to make because you can cheat by using those fresh rotisserie (or roasted) chickens from your local supermarket or from the deli section at Wal-Mart.

The cooked chicken makes the salad hearty enough to serve as a satisfying meal. It also makes the perfect addition to a summer potluck.

CRUNCHY THAI CHICKEN SALAD

Ingredients:

1/2 red cabbage, chopped

2 cups julienned carrots

4 cups shredded won bok

2 medium Japanese cucumbers, julienned

2 cups sliced chicken breasts

1/2 package crispy wonton strips (available in your grocer’s Asian food section)

1/2 cup chopped peanuts

Cilantro, to garnish

1/4 cup chopped green onions

Peanut Dressing (recipe follows)

Ingredients for Peanut Dressing:

2/3 cup crunchy peanut butter

6 tablespoons milk

Juice of 1/2 lemon

1/2 teaspoon minced ginger

3 cloves garlic, minced

2 teaspoons honey

6 tablespoons water

Dash hot pepper sauce

Salt to taste

Directions:

In a food processor, pulse peanut butter and milk until well blended (it will still be very thick). Add remaining ingredients and continue to process.
Additional milk may be added for thinner consistency.

Directions for Salad:

Put vegetables in large bowl. Garnish with chicken, wonton strips, peanuts, cilantro, and green onions. Add Peanut Dressing to each serving.

Serves 10.

Related Articles:

Super Summer Salads

Super Simple Salads

Pasta Salads with Punch

Tarragon Chicken and Spinach Salads

This entry was posted in Salads and tagged , , , by Michele Cheplic. Bookmark the permalink.

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.