Wednesday, July 14, 2010

Chicken Salad with Peanut-Lime Vinaigrette

We love Thai peanut sauce, and we were excited to discover yet another use for it. This salad is deliciously refreshing. It also makes a satisfying main dish perfect for hot summer days.

Chicken Salad with Peanut-Lime Vinaigrette

1 pound cooked chicken, cubed (we used rotisserie, but you could use leftover roast chicken or chicken from the deli section)
1 cup diced fresh tomatoes (I recommend seeding the tomatoes first)
½ cup diced celery
¼ cup diced red onion
½ cup Thai peanut sauce (we buy it at Fred Meyer in the produce section—but you might find it with the Asian ingredients)
¼ cup mayonnaise
2 tablespoons fresh lime juice
Salt and freshly ground black pepper
6 cups shredded lettuce (or just chopped lettuce)
¼ cup chopped dry-roasted peanuts

In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season to taste with salt and pepper.

Place the lettuce on four individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving.

Recipe Source: Robin Miller’s Quick Fix Meals

No comments:

Post a Comment