Monday, July 2, 2012

Thai Chicken Salad with Peanut Dressing and Crispy Wontons

What I love about this salad:
  • Rotisserie chicken from supermarket
  • Easy
  • Low calorie/healthy
  • Thai peanuty goodness
  • Inexpensive
  • Ingredients you probably have on hand
  • No cook
  • Great lunch leftovers
  • But mostly...really, really tasty!  The crunch of the cuc's and the peanuty sauce with the crispy Wontons really pack a punch!

6 cups of your favorite salad (I used a mixture of Romain and Kale but bagged, shredded Iceburg works well too).
2 cups shredded chicken
1 sliced cucumber
1/2 cup sliced green onion
1/2 thinly sliced red pepper
 8-10 Wonton wrappers
1/4 cup vegetable oil

1/2 cup smooth peanut butter
1/2 cup hot water
3 tablespoons soy sauce
1 tablespoon sesame oil
Juice of one lime
1/4 teaspoon red chili flakes or hot sauce (more if  you like it spicy)
1 finely chopped garlic clove


Combine all dressing ingredients with a whisk and refridgerate for 15 minutes.

Cut Wonton wrappers diagnolly. Heat 1/4 vegetable oil on medium high heat until just starting to sizzle (about 5 minutes) Using tongs, place wrappers into hot oil, cook 1 minute on each side...just until brown, bubbly and crispy, drain on paper towels.

Divide lettuce, chicken, cucumbers and red peppers among 4 bowls.

 Top with crispy Wonton wrappers, drizzle with dressing and serve!

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