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!

Course Main Course

Cuisine Asian

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 344kcal

Ingredients

6 cups romaine lettuce torn
2 cups rotisserie chicken breast
2 cups fresh bean sprouts
1 cup carrots shredded
¾ cup celery sliced
⅔ cup coconut milk can use light
1 tablespoon brown sugar
2 tablespoons creamy peanut butter
1 tablespoon fresh lime juice
2 tablespoons lower-sodium soy sauce
⅛ teaspoon ground red pepper
2 tablespoons dry-roasted peanuts coarsely chopped
4 lime wedges optional

Instructions

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.

Notes

Rotisserie Chicken - use shredded breast meat from one rotisserie chicken, can use dark if you prefer.
Romaine Lettuce - can use kale, spinach or a blend to increase the nutrients.
Fresh Bean Sprouts - some stores have stopped carrying them because they can harbor bacteria. To get that same crunch, you can thinly shred some cabbage or just increase the carrots and celery.
Coconut Milk - can use light coconut milk if you are counting calories.
Fresh Lime Juice - Fresh lime juice really does taste better than bottled!
Soy Sauce - lower sodium if you are watching your salt intact.
Ground Red Pepper - can use more if you like it hotter.

Nutrition