Thai Chicken Salad
Tender chicken, red bell pepper and bean sprouts mixed together in a peanut Thai sauce and then served on lettuce wedges.
Ingredients
- 1 rotisserie chicken- shredded
- 1 cup green onions- chopped
- 1 red bell pepper- chopped and seeds removed
- 1/2 cup bean sprouts
- 1/2 cup thai basil leaves- chopped
- 1/2 cup cilantro-chopped
- 1 serrano pepper- seeded and finely chopped
- 1/2 cup mint-minced
- 1 package romaine lettuce- ends removed
- 1/2 cup peanuts
- 1 tsp turmeric, chili powder, garlic salt
- salt for taste
- 1 can coconut milk
- 3 tbsp peanut butter
- 3 tbsp lime juice
- 1 tbsp fish sauce
- 1 clove garlic- grated
- 2 inch piece of ginger- grated
- 1 tsp red chili sauce sambal or other brand
- 3 tbsp olive oil
Instructions
- Place chicken, pepper, green onion, fresh herbs, and chili in a bowl.
- Pre-heat the oven to 350 degrees. Mix olive oil, turmeric, chili powder, garlic salt, and a pinch of salt. Place peanuts on a parchment lined sheet pan. Drizzle the olive oil mixture over top. Mix together and place in the oven to bake for 10 minutes.
- In a small bowl mix all of the wet ingredients together including, ginger and garlic. Pour the dressing over the chicken mixture and mix well. Sprinkle in bean sprouts and mix again.
- Arrange romaine lettuce wedges on a plate. Spoon the chicken salad into each wedge. Sprinkle with peanuts, extra fresh herbs and green onion.
- Serve with extra lime wedges. Enjoy!