Creamy Thai Chicken Salad

I can never seem to get enough of Thai-inspired dishes with coconut milk or peanut butter, as well as curry, lime juice or cilantro. Maybe it’s because I grew up during the fat-free days when those first two were “bad?” Regardless, I’m hooked!

Naturally, I needed some quick recipes to get those favorite flavors – which is why CREAMY THAI CHICKEN SALAD has been one of my favorites lately to make ahead for lunches. It uses a peanut sauce for the base and then adds chopped cooked chicken (think grocery rotisserie or Instant Pot Chicken for super-fast prep), carrots, and green onions. You’ll be shocked at how easy and how flavorful this dish is! Serve in lettuce wraps, on a bed of finely shredded Napa cabbage or lettuce, or with tomato slices. Use a hot sesame oil to add a spicy kick. The options are endless!

Let me know what you think by sharing your final product on social media! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD. Stay tuned for more recipes to come!

Makes 4 Servings, ~ 3 cups

Serve in lettuce wraps, on a bed of finely shredded Napa cabbage or lettuce, or with tomato slices. Use a hot sesame oil to add a spicy kick.

INGREDIENTS

3 tablespoons peanut satay sauce (such as Thai Kitchen or A Taste of Thai)
2 tablespoons olive oil mayonnaise
2 teaspoons sesame oil
1 to 1 ½ tablespoons lower-sodium soy sauce
1 tablespoon lime juice
1/3 cup diced carrots
¼ cup green onions
2 to 3 tablespoons fresh cilantro, chopped
¼ teaspoon freshly ground pepper
2½ cups cooked shredded skinless chicken breast
OPTIONAL: Finely chopped peanuts

METHOD

Whisk together peanut sauce, mayonnaise, sesame oil, soy sauce, and lime juice. Add chicken, carrots, green onions, cilantro, and pepper; stir to mix well. Cover and refrigerate until ready to serve. Sprinkle with remaining green onions and, if desired, peanuts, before serving.