Crisp carrots and fresh bean sprouts, pair with shredded rotisserie chicken and a creamy peanut dressing in this Thai Chicken Salad with Peanut Dressing.
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Rotisserie Chicken Recipes
Do you get cravings for salads in the winter? Get tired of soup and heavy foods? I do. But it’s not the time for summery salads with tomatoes and basil and all the flavors of summer. I want something a bit more creamy.
Since my store has rotisserie chickens on sale every Friday, which just so happens to be the day I go grocery shopping, I usually pick one up. Usually I’m lazy and just crisp it back up under the broiler and call it dinner. The other day after feasting on the legs and thighs, I thought I should step up to the plate and do something a little more adventuresome with the chicken breasts.
Easy Thai Chicken Salad with Peanut Dressing
I found this Thai Chicken Salad with Peanut Dressing at Cooking Light. Unfortunately my store has stopped carrying fresh bean sprouts – apparently they easily harbor bacteria. I didn’t have time to sprout my own from mung beans, so I went with clover sprouts. They don’t have any where near the same feel as bean sprouts, but whatever, it got the job done.
This was a quick and easy salad to prepare. The peanut dressing was flavorful with coconut milk, peanut butter, lime juice and got a little bit of heat from the cayenne pepper. So, if you are looking for a salad to make with cooked chicken or a rotisserie chicken, you need to add this to your list!
If you’re looking for another easy salad with rotisserie chicken: Chicken and Sweet Potato Farro Salad
Thai Chicken Salad with Peanut Dressing
One of my favorite ways to use rotisserie chicken! Fresh veggies and rotisserie chicken gets lots of flavor from a peanut dressing!
- 6 cups romaine lettuce torn
- 2 cups rotisserie chicken breast
- 2 cups fresh bean sprouts
- 1 cup carrots shredded
- 3/4 cup celery sliced
- 2/3 cup light coconut milk I used regular
- 1 tablespoon brown sugar
- 2 tablespoons creamy peanut butter
- 1 tablespoon fresh lime juice
- 2 tablespoons lower-sodium soy sauce
- 1/8 teaspoon ground red pepper
- 2 tablespoons dry-roasted peanuts coarsely chopped
- 4 lime wedges optional
Combine the lettuce, chicken, sprouts, carrots and celery in a large bowl.
In a small saucepan, combine the coconut milk, brown sugar, peanut butter, lime juice, soy sauce and cayenne pepper, and bring to a boil, stirring. Reduce heat and simmer for about 5 minutes or until it thickens slightly. Remove from heat and let cool for 2 minutes. Pour over salad and top with peanuts. Serve with lime wedges.