Thai Chicken Salad

Salad, greens, ruffage, or as my step-father calls it “The Silent Killer,” based on Jeffrey Steingarten’s book “The Man Who Ate Everything.”  Yes, I read the book, but I didn’t believe it.  I cannot live without salad – it is my stand-by lunch every day.  I cannot get enough greens, as I like to call it.  There is something about that fresh crunching sound that really invigorates me.

Every summer we have one or two weeks when it is so hot, you don’t want to turn on the oven or the stove.  Occasionally it gets too hot to even grill outside – of course as I sit here on this sunny day in May when it is barely getting out of the 50s, I can’t ever imagine that will happen again.  Unless I have just ruined it for us, yes, it does eventually get warm – at least for a few days.  I remember my husband saying that a good hearty salad would be perfect on those hot days – thus avoiding the oven, store and grill.  So, when I saw this recipe in Cooking Light – I decided to give it a try – just to see if this would make the mark.

Let me first start out by saying that I made enough salad to feed a small army – but it was delicious.  The dressing was light, yet potent enough to give it a wonderful peanut flavor.  The sprouts made it slight bitter, but I loved that – and the red peppers added a touch of sweetness.  The fresh lime though really made the salad.  I ended up squeezing a few extra sections onto my helping, and it was just the touch it needed.  This summer, when you don’t feel like cooking – go and get yourself some cooked chicken from the market, and whip this one up – it will fill you up, without creating any heat!


  • 6 cups torn romaine lettuce
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 2 cups fresh bean sprouts
  • 1 cup shredded carrots
  • 3/4 cup chopped red bell pepper
  • 3/4 cup sliced celery
  • 2/3 cup light coconut milk
  • 1 tablespoon brown sugar
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon fresh lime juice
  • 2 tablespoons lower-sodium soy sauce
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
  • 4  lime wedges (optional)


Combine first 6 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately.

Serves 4-6 as a main course.

For a printer-friendly version of this recipe, please click here: Thai Chicken Salad

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14 thoughts on “Thai Chicken Salad

  1. oh. my.
    you had me at the title only.
    i’m a SUCKER for anything with a peanut butter dressing/veggies/chicken.
    right up my alley!
    i’ll have to try!

  2. This is a very tempting recipe. I don’t find the red pepper referred to as the ingredient that provides the “‘added a touch of sweetness.” How much?

    Thanks – [ Jeff ]

    1. I’m so sorry, I must have forgotten to add in the red bell pepper. I added about 3/4 of a cup. I fixed the recipe, so you should be all set – sorry about that!


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