Thai Peanut Chicken Salad
From choclytcandy 13 years agoIngredients
- 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: shopping list
- Test Kitchen Discoveries shopping list
- 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 sautéed boneless, skinless chicken breasts to be every bit as tasty as the roasted chicken—and required just a few minutes of cooking time. shopping list
- 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. shopping list
- To lighten the texture of the dressings, we added a potent liquid, such as hot sauce or soy sauce. Our revamped dressings were less thick—and didn’t weigh the chicken down. shopping list
How to make it
- Serve wrapped in lavash bread or a tortilla. Use more or less jalapeno as desired.
- 1/2 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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