Summer finally made an appearance here in the Pacific Northwest and when the weather heats up, the last thing I want to do is turn on the stove. Days like this I turn to my refrigerator and and a trusty roasted chicken from the local grocery store to put together a filling, yet light and flavorful salad. I have posted a recipe for an Asian Chicken Salad before, but this one has more of a kick to it giving it more of a Thai flavor.
You can modify this to suit your tastes and whatever vegetables you might have in the refrigerator. If you really want to speed things up, pick up a package of pre-packaged coleslaw mix with your roasted chicken.
A couple of tricks I tried on this salad that I thought worked quite well were that I mixed the dressing into the shredded chicken and allowed it to marinate for a couple of hours before final assembly and then drizzled extra dressing & chopped peanuts on individual plates. This kept the salad crisp and avoided the puddle of dressing at the bottom of the bowl that these salads are famous for. I put the chopped jalapeno in the dressing, but I think next time I would add half to the salad itself and half in the dressing.
What is your favorite hot weather meal?
Thai Chicken Salad
- 1 small shallot, finely diced
- 1 fresh jalapeno, finely diced (cored & seeded)
- 2 tablespoons honey
- 1/4 cup rice wine vinegar
- 1 large or 2 small limes, juiced
- 3 tablespoons fish sauce
- 3 tablespoons ponzu sauce
- 2 tablespoons sesame oil
- 1 roasted chicken
- 1/2 head nappa cabbage, thinly shredded
- 3-4 stalks bok choy, white parts only, thinly sliced
- 1/2 red pepper, seeded & cored, thinly sliced
- 1/2 cup sugar snap peas, thinly sliced on diagonal
- 5 -6 mint leaves, chiffonade
- 1/4 cup cilantro, roughly chopped
- dry roasted peanuts, roughly chopped
Whisk first 8 ingredients together in small bowl and set aside.
Remove skin from roasted chicken and shred white and light meat into medium bowl, taking care to avoid any fat and cartilage. Mix about 1/2 of the dressing into shredded chicken. Add the dressing slowly until the meat is just thoroughly moistened. Cover both remaining dressing and chicken and refrigerate until ready to assemble.
Combine remaining greens in large bowl. Chill until ready to assemble
Assembly: Mix shredded chicken into slaw mixture. Transfer to serving plates. Drizzle with additional dressing and top with chopped peanuts. Serve with lime wedges.