Seeking new inspiration in the ‘shredding for the wedding’ department, I landed on a new Thai chicken salad with addictive peanut dressing recipe that was a huge hit and plans to be part of the regular rotation. Without further ado…

Thai Chicken Salad

Peanut Dressing:

• 3/4 c. coconut milk
• 1/2 c. peanut butter
• 2 T. sesame oil
• 1/4 c. lime juice
• 2 T. soy sauce
• 2 tsp. red pepper flakes
• 1 T. rice wine vinegar
• 1 T. honey
• 1/2 tsp. ground ginger

Salad:

• 2 c. dark green lettuce, chopped
• 2 c. carrot/cabbage mixture
• 1 bunch of scallions, chopped
• 1 bell pepper, diced
• 1 bunch cilantro leaves, chopped
• 1 cucumber, diced
• 1 rotisserie chicken, skin removed, deboned, & shredded

Topping:

• 1 lime, cut into wedges
• 1/2 c. salted peanuts, chopped

1. In a blender, blitz all dressing ingredients. Set aside.
2. Combine all salad ingredients and sprinkle lightly with salt and pepper.
3. To assemble/serve- squeeze quarter of one lime over serving of salad. Mix lightly with peanut dressing. Top with chopped peanuts.