Chicken Salad With Thai-Flavored Dressing You Have To Try
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|Chicken Salad With Thai-Flavored Dressing|
"With rotisserie chickens so easily available, it's clean to buy a pre-roasted chicken and pull the beef off the bones for use in recipes that could in any other case probable be too complicated for a weeknight meal. A little shredding and chopping is all it takes to serve up this scrumptious Thai-flavored bird salad."
- four cups rotisserie chicken, skinned and boned, meat shredded into chew-sized portions
- 2 medium celery ribs, reduce into small dice
- 2 medium inexperienced onions, sliced thin
- 1/four cup chopped honey-roasted peanuts
- 2 tablespoons lime juice
- 2 tablespoons Asian fish sauce
- 1 teaspoon ground ginger
- 2 teaspoons white sugar
- half teaspoon hot red pepper flakes
- 2 tablespoons minced clean cilantro leaves
- 2 tablespoons chopped fresh mint leaves
- To serve:
- Boston lettuce
- sliced cucumbers
- grated carrots
- chopped honey-roasted peanuts
|Prep :||Cook : 4M||Ready in :|
- In a medium bowl, blend chook, celery, inexperienced onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, pink pepper, cilantro and mint, plus 2 Tbs. Water.
- Toss dressing with bird combination and serve on a bed of Boston lettuce with the counseled accompaniments.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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