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Chicken Salad With Thai-Flavored Dressing

Rated as 4.04 out of 5 Stars

"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."
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Ingredients

servings 387
Original recipe yields 4 servings

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 387 calories; 10.5 16.8 55.1 128 792 Full nutrition

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Reviews

Read all reviews 21
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I added a tbsp of peanut butter to the marinade and oh was this delicious! played with the ingredients a bit adding bean thread noodles to the salad, bean sprouts and red pepper. Soooo yummy!!

Most helpful critical review

I made this the first time, and we couldn't even eat it. I made it again thinking perhaps I didn't use the correct quantities, with the same result. I love Thai food and have eaten and enjoyed...

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I added a tbsp of peanut butter to the marinade and oh was this delicious! played with the ingredients a bit adding bean thread noodles to the salad, bean sprouts and red pepper. Soooo yummy!!

This makes a really yummy lunch that's healthy and filling. I followed the recipe to a tee, except I omitted the mint. The honey roasted peanuts are a must in this - they were great!

I enjoyed this salad- quick, simple, tasty & healthy. As a personal preference I replaced the peanuts with toasted cashews- toasting the nuts is a must, or the flavour is lost. I loved how low-c...

I made this the first time, and we couldn't even eat it. I made it again thinking perhaps I didn't use the correct quantities, with the same result. I love Thai food and have eaten and enjoyed...

Loved this salad. My husband who is vietnamese was at first a bit skeptical because I don't make asian food very well (still learning). But as soon as he took a bite he inhaled it. He wanted mor...

I dont really eat alot of thai,but as soon as you try this you will want more, my taste buds went mad. I added squeezed lemon as an extra dressing to finish of. I placed in on top of diced tomat...

Very good. I used mixed salad greens and added tomatoes to the salad. Even better the next day.

I thought this recipe was very good. I could not find any fresh ginger that day so I had to use ground. To me, there was too much of a ginger taste, but the rest of my family loved it. I will tr...

was very good. halved the amt. of fish sauce per readers' suggestions, added a bit of zest from the lemon as well which gave it a pop of flavor, toasted some sesame seeds, added a few dashes of ...