Chicken Salad Chick Patti Thai Riffic Recipe
If you love Thai Chicken Salad then this chicken salad chick patti thai riffic recipe is for you. I found inspiration in the fusion of traditional Thai flavors with the classic comfort of chicken salad.
Ingredients
- 2 cups of cooked chicken breast shredded
- ¼ cup of creamy peanut butter
- 2 tablespoons of soy sauce
- 1 tablespoon of lime juice
- 1 tablespoon of honey
- 1 teaspoon of grated ginger
- 1 clove of garlic minced
- ¼ teaspoon of red pepper flakes adjust according to taste
- ¼ cup of coconut milk
- ½ cup of diced red bell pepper
- ½ cup of shredded carrots
- ¼ cup of chopped cilantro
- ¼ cup of chopped green onions
- ¼ cup of chopped roasted peanuts for garnish
- Salt and pepper to taste
- Lettuce leaves or sandwich bread for serving
Instructions
- Prepare the Chicken: Cook the chicken breast by boiling or baking until fully cooked. Let it cool, then shred it into bite-size pieces. Set aside in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, grated ginger, minced garlic, red pepper flakes, and coconut milk until smooth and well combined. Adjust the seasoning with salt and pepper according to taste.
- Combine the Salad: To the bowl with the shredded chicken, add diced red bell pepper, shredded carrots, chopped cilantro, and green onions. Pour the dressing over the chicken and vegetables. Toss well to ensure everything is evenly coated with the dressing.
- Garnish and Serve: Sprinkle the top with chopped roasted peanuts for an extra crunch. Adjust seasoning if necessary. Serve the chicken salad on lettuce leaves for a low-carb option or between slices of your favorite bread for a delicious sandwich.
- Enjoy: Your Thai-inspired Chicken Salad is ready to serve. This dish makes a refreshing meal that combines the hearty flavors of Chicken Salad Chick with the vibrant, fresh tastes of Thai cuisine.