Thai Chicken Salad with Lime-Mint Dressing

  • Yield 4 to 6 servings


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



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