This Thai chicken salad with peanut dressing is quick, easy, and fresh. A great way to use leftover or rotisserie chicken!
Prep Time 15 minutes | Total Time 15 minutes
- 1 large head butter leaf lettuce
- 1.5 cups shredded cooked chicken
- 1 tablespoon red onion chopped
- Small handful fresh cilantro chopped
- Handful assorted little tomatoes chopped
- 1 Persian cucumber sliced
- 1-2 Thai red chili peppers chopped (optional)
- 2 heaping tablespoons peanut butter
- Juice of 1 lime
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- 1/2 tablespoon brown sugar
- 1/2 cup olive oil
- Salt & pepper to taste
- Add all the dressing ingredients to a food processor except for the olive oil. Slowly drizzle in the olive oil while processing until you’ve got a smooth mixture. Set aside.
- Prep all the salad ingredients and add to a large bowl. Toss with the dressing and serve immediately.
- Serves 2 as an entree or 4 as a side. You may have some dressing left over. If you do, it’ll keep in the fridge for a few days.
- You can use about 1/4 of a regular English cucumber if you can’t find Persian cucumbers. I love using the little cucumbers in salads.
- Helpful hint: It’s much easier to grate ginger when it’s frozen. I always keep some fresh ginger in my freezer for when I need it. It also helps reduce waste (I always seem to waste fresh ginger when I don’t use it in time!).