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Thai Chicken Salad

From the Keri Fisher collection

Serves

Ingredients

Dressing

	⅓	cup sugar
	~	Juice of 2 limes (about ⅓ cup)
	2	small dried red chile peppers, minced (or up to 4 if you like the dressing spicy)
	2	cloves garlic, minced
	1	Tbsp. minced ginger
	2	Tbsp. fish sauce

Salad

	4	cups roasted or grilled chicken, shredded
	2	medium carrots, grated
	2	cups shredded Napa cabbage
	1	red pepper, sliced very thin
	2	Tbsp. chopped cilantro
	2	Tbsp. chopped mint
	1	bunch scallions, sliced thin on the bias
	~	Salt and pepper to taste
	1	cup chopped dry roasted peanuts

Steps

In a small bowl, dissolve the sugar in ⅓-cup hot water. Set aside to cool. When cool, add the remaining dressing ingredients and mix well.
In a large bowl, combine all the salad ingredients but the peanuts and mix well. Add the dressing and toss to coat evenly. Season to taste with salt and pepper. Sprinkle with peanuts just before serving.

Notes

Can’t get enough of poultry? Read Keri Fisher’s article on chicken salad.

This content is from the Keri Fisher collection.

Chicken Salad with Curry, Mandarin Oranges, Grapes, and Almonds

Thai Curry Gaeng Koa

Vietnamese Chicken Salad with Mint

Noodles with BGSK Peanut Sauce

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