Chicken Salad With Thai-Flavored Dressing


With rotisserie chickens so readily available, it's easy to buy a pre-roasted bird and pull the meat off the bones for use in recipes that would otherwise likely be too complicated for a weeknight meal. A little shredding and chopping is all it takes to serve up this delicious Thai-flavored chicken salad.

4 servings


  • 4 cups rotisserie chicken, skinned and boned, meat shredded into bite-sized pieces

  • 2 medium celery ribs, cut into small dice

  • 2 medium green onions, sliced thin

  • chopped honey-roasted peanuts

  • 2 tablespoons lime juice

  • 2 tablespoons Asian fish sauce

  • 1 teaspoon ground ginger

  • 2 teaspoons white sugar

  • ½ teaspoon hot red pepper flakes

  • 2 tablespoons minced fresh cilantro leaves

  • 2 tablespoons chopped fresh mint leaves

To serve:

  • Boston lettuce

  • sliced cucumbers

  • grated carrots

  • chopped honey-roasted peanuts


  1. In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.

  2. Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.


Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

387 Calories
11g Fat
17g Carbs
55g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 387
% Daily Value *
Total Fat 11g 13%
Saturated Fat 3g 13%
Cholesterol 128mg 43%
Sodium 792mg 34%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 14%
Total Sugars 9g
Protein 55g
Vitamin C 11mg 53%
Calcium 74mg 6%
Iron 3mg 17%
Potassium 903mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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