Thai Chicken Salad with Lime-Mint Dressing

  • Yield: 4 to 6 servings


Lime mint dressing:
1/4cup fresh lemon juice
3tablespoons fish sauce
2tablespoons vegetable oil
5teaspoons sugar
1tablespoon chopped mint leaves
2cloves cloves garlic, minced
1/2teaspoon salt
Chicken Salad:
1whole broiler-fryer chicken, cooked, skinned and cut into thin shreds
1whole cucumber, peeled, seeded, shredded
2cups fresh bean sprouts
2 fresh green chilies seeded, shredded
1/2small red onion, sliced thin and broken into rings
1tablespoon shredded fresh ginger
1/2cup chopped cilantro, roots, stems, leaves
1/4cup chopped peanuts


  1. Lime-Mint Dressing:  Mix together all ingredients. Stir until sugar dissolves.
  2. Chicken Salad:  In large bowl, mix together chicken and cucumber.  In another bowl, mix together bean sprouts, chilies, onion and ginger.  (If not serving immediately, cover and refrigerate ingredients.)  At serving time, stir together Lime-Mint Dressing, chicken-cucumber mixture, bean sprout mixture and cilantro.  Sprinkle with chopped peanuts and serve.