Thai-Style Chicken Salad With Spicy Peanut Dressing

"This is a perfect salad for those hot days of summer! In the heat of the day, I try as much as possible not to get my big oven going, so I made up 8 chicken breast using my recipe #286497...shredding 5 cups and had the rest set aside for another use. I make drop biscuits and put this in my toaster oven to complete the dinner. For even less fuss, use a fully cooked supermarket rotisserie chicken. This recipe is best served over salad greens. Don't dress the chicken when it's warm...it will absorb too much of the dressing."
 
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Ready In:
25mins
Ingredients:
15
Serves:
6
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ingredients

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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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