Thai Chicken Salad with Peanut Sauce
A improvised recipe I created to bring to an event.
- Preparing Time: 20 minutes
- Total Time: 25 minutes
- Served Person: 10
contains white meat
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
- 1 cup peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 can coconut milk
- 3/4 cup mayonnaise
- 1/2 bunch cilantro chopped
- 2 teaspoons toasted sesame oil
- 2 tablespoons reduced-sodium soy sauce
- 6 green onions chopped
- 1/2 cucumber chopped
- 1/2 head napa or savoy cabbage chopped
- 1 mango chopped
- 1 can boneless chicken
- 3 tablespoons red curry paste
- Carbohydrate 9.6920458910825 g
- Cholesterol 6.30000000532571 mg
- Fat 22.3554935824621 g
- Fiber 1.67778298294206 g
- Protein 3.443538176408 g
- Saturated Fat 11.6851301510225 g
- Serving Size 1 1 Serving (120g)
- Sodium 955.77016381816 mg
- Sugar 8.01426290814045 g
- Trans Fat 5.9418936922303 g
- Calories 241 calories
Chicken Salad: Combine first 6 ingredients. Dressing: Combine mayonnaise, sugar, rice vinegar, and sesame oil, mix until blended. Peanut Sauce: Mix Peanut butter, coconut milk, red curry paste, rice vinegar, and soy sauce in small saucepan. Cook over low heat 3-5 minutes until blended, cool. Will thicken as it cools. Spread prepared Chicken salad on platter, spread peanut sauce over salad and serve with crackers or toasted pita triangles.
