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Thai Peanut Chicken Salad Recipe

  • 6servings
  • 15minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsChromium, Manganese, Calcium, Iron, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. With so many ways to kick up the flavor of chicken salad, why do so many recipes still produce a sloppy, stodgy mess of mayo and underseasoned chicken ? Here's what we discovered:

  2. Test Kitchen Discoveries

  3. A whole roasted chicken produced better flavor than the poached chicken most recipes require, but the lengthy cooking time was a turn-off. We found sauteed boneless, skinless chicken breasts to be every bit as tasty as the roasted chicken -and required just a few minutes of cooking time.

  4. To create four distinctly flavored salads, we replaced some of the mayonnaise with a more flavorful and equally creamy ingredient, such as blue cheese dressing , peanut butter , or sour cream

  5. To lighten the texture of the dressings, we added a potent liquid, such as hot sauce or soy sauceOur revamped dressings were less thick-and didn't weigh the chicken down.

Instructions Jump to Ingredients ↑

  1. Serve wrapped in lavash bread or a tortilla. Use more or less jalapeno as desired.

  2. cup mayonnaise 1/4 cup chopped fresh cilantro leaves 2 tablespoons peanut butter 1 tablespoon soy sauce 1 tablespoon lime juice 2 teaspoons grated fresh ginger 1 red bell pepper , seeded and sliced thin 1 - 2 jalapeño chiles , seeded and minced 5 cups cooked boneless, skinless chicken breast Salt and pepper Combine mayonnaise, cilantro, peanut butter, soy sauce, lime juice, ginger, bell pepper, and jalapeno in large bowl. Add chicken and toss until coated. Season with salt and pepper. Serve or cover and refrigerate for up to 2 days.

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