Spicy Thai Chicken Salad

Total Time
30mins
Prep
30 mins
Cook
0 mins

My recipe for a Thai chicken salad side dish.

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Ingredients

Nutrition

Directions

  1. NOTE: TO MAKE MARINATED TOASTED SESAME SEEDS FOR THE SALAD GARNISH, MOISTEN SESAME SEEDS WELL WITH SOY SAUCE, THEN BAKE IN A 275 F OVEN, TURNING WITH SPATULA UNTIL DRY AND TOASTED (ALLOW TO COOL).
  2. PREPARE DRESSING: In a small mixing bowl, whisk together 3 tablespoons white vinegar, 3 tablespoons chunky peanut butter, 3 tablespoons coconut milk, 2 tablespoons soy sauce, 1-2 tablespoons sambal oelek (or sriracha sauce), 1 1/2 - 2 teaspoons sugar, 1/4 teaspoon sesame oil and 1/8 teaspoon coconut extract, if desired, until well-blended.
  3. DEBONE 12 ounces skinned roasted rotisserie chicken breasts for the salad.
  4. SHRED or chunk chicken by hand.
  5. CUT iceberg lettuce thin julienne strips.
  6. TOSS lettuce with 1-2 tablespoons fresh snipped cilantro.
  7. PLACE a mound of shredded chicken over the lettuce heaps on serving dishes.
  8. DRIZZLE the dressing over each serving (if desired, snip fresh chives over dressing for added color and flavor).
  9. GARNISH with the marinated toasted sesame seeds and a cilantro sprig.
  10. SERVE and enjoy!
Most Helpful

5 5

This should be called chicken satay salad! That is essentially what it is, complete with the dip (dressing here). I made a double recipe of this and really liked it. I liked it better the second time, because the first time I had it I did not use the garnishes and the second salad I did - green onions and tomatoes, too. Thanks for posting, Spice Guru, I will make this in the future!