Thai Chopped Chicken Salad with Peanut Vinaigrette
This fresh salad gets lots of crunch from vegetables and peanuts and is totally irresistible thanks to that creamy, spicy, slightly sweet Peanut Vinaigrette. I could drink that stuff.
Servings: 4
Cost: $8.00
Equipment
- Knife
- Mixing Bowl
Ingredients
Salad:
- 2 heads Romaine Lettuce
- 2 Bell Peppers, any color, thinly sliced
- 1 Mango, sliced
- 1 cup Shredded Carrots
- 1/2 cup Peanuts, roasted and unsalted
- 2 cups cooked Shredded Chicken (I like to use store-bought rotisserie chicken)
Spicy Peanut Dressing:
- 4 Tbsp Thai Peanut Sauce (store-bought or homemade)
- 2 Tbsp Olive Oil
- 2 tsp Honey
- 2 tsp Rice Vinegar
- 2 tsp Lime Juice
Instructions
- Finely chop the lettuce and slice peppers and mango into thin strips. Toss lettuce, peppers, mango, carrots, peanuts and chicken.
- Make the dressing by whisking together peanut sauce, oil, honey, vinegar and lime juice. Taste and adjust to your preference, adding a bit more honey if you'd like it more sweet or lime juice if you'd like it more tart.
- Just before serving, add half the dressing to the salad and toss well. Serve salad with remaining half of dressing on the side and add to your preference.
Nutrition
Calories: 455kcal | Carbohydrates: 35g | Protein: 28g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 439mg | Potassium: 1377mg | Fiber: 11g | Sugar: 21g | Vitamin A: 35061IU | Vitamin C: 110mg | Calcium: 143mg | Iron: 5mg