Thai-Style Chicken Salad With Spicy Peanut Dressing
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 3 - 3 1⁄2 lbs whole chickens
- 1 dash salt and pepper
- 1⁄2 cup canola oil
- 3 tablespoons smooth peanut butter
- 1⁄2 cup lime juice (from 3 to 4 limes)
- 2 tablespoons water
- 3 small garlic cloves, minced
- 2 teaspoons ginger, finely grated
- 2 tablespoons light brown sugar
- 1 1⁄2 teaspoons red pepper flakes
- 1⁄2 medium cucumber, peeled, seeded, and cut into matchsticks
- 1 medium carrot, peeled and grated on large holes of box grater
- 4 green onions, sliced thin
- 3 tablespoons cilantro, minced
- 1⁄2 cup peanuts, chopped and toasted
directions
- Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes.
- When cool, pull the meat off the bones and shred it. Reserve 5 cups for this recipe; set the rest aside for another use. (This can be made a day ahead of time, covered).
- Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (This can be made ahead of time).
- 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.
- Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.
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