Thai-Style Chicken Salad With Spicy Peanut Dressing
Serves 6
Ingredients
1⁄2 cup canola oil
3 tablespoons smooth peanut butter
1⁄2 cup lime juice (3 to 4 limes)
2 tablespoons water
Salt and pepper
3 small garlic cloves, minced
2 teaspoons grated fresh ginger
2 tablespoons light brown sugar
1-1⁄2 teaspoons red pepper flakes
1⁄2 cucumber, peeled, halved lengthwise, seeded, and cut into 1-inch-long matchsticks
1 carrot, peeled and shredded
4 scallions, sliced thin
3 tablespoons minced fresh cilantro
1 recipe CLASSIC ROAST CHICKEN, cooled, meat removed and shredded into 2-inch pieces
1⁄2 cup unsalted peanuts, toasted and chopped
Instructions
- Puree oil, peanut butter, lime juice, water, 1⁄4 teaspoon salt, garlic, ginger, brown sugar, and pepper flakes in blender until combined. Transfer to large bowl. (Dressing may be made ahead of time, covered, and refrigerated overnight. Whisk to recombine before using.)
- Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Season with salt and pepper to taste and sprinkle with peanuts. Serve immediately.
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