My Thai Chicken Salad, An Uncontested Winner

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Rotisserie Chicken
04 Sep 2015
Cooking

Try this Thai chicken Salad for a one-dish summer dinner. The secret to this dish is the dressing. It’s made by adding Thai peanut sauce to your favorite vinaigrette or oil and vinegar dressing. The rich peanut sauce adds authentic spices and blends all the delicate ingredients together. Chicken, shredded Chinese cabbage and summer fruit create a refreshing combination of flavors and textures. Look for a bottled sauce that fits your requirements.

I tasted a similar salad on a trip to Thailand and when I asked the chef to go easy on the very hot chili peppers that go into most Thai food, he said the delicate blend of flavors of the fruit and herbs are the important elements. The heat can vary. So add as much heat as you like to this mild version.

This meal contains 591 calories per serving with 20 percent of calories from fat.

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Linda Gassenheimer is the author of fourteen cookbooks including her newest, Prevention’s Fit and Fast Meals in Minutes and Mix ‘n Match Meals in Minutes for People with Diabetes. Do you have any questions about a recipe or cooking method? Or, have you tried the recipe and added your own touch that you’d like to share. Email Linda at dinnerinminutes@ou.org. You can visit Linda on her web page at www.DinnerInMinutes.com.

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.