Thai Curry Chicken Salad
Rotisserie chicken meets a gingery curry-lime dressing in this bold, breezy summer Thai Curry Chicken Salad.
Servings: 6 servings
Ingredients
for the dressing
- 1/2 cup mayonnaise
- 1 Tbsp fresh lime juice
- 1.5 tsp Thai red curry paste (or more to taste)
- 2 tsp Thai sweet chili sauce
- 2 tsp fresh grated ginger
- 1 tsp toasted sesame oil
- salt if needed, to taste
- 2-3 Tbsp loosely packed shredded thai basil
for the salad
- 4 cups shredded cooked chicken (about 1 medium rotisserie chicken)
- 5 spring onions, sliced thin
- 1 medium red bell pepper, diced
- 1/4 cup roasted salted peanuts
- 1/4 cup golden raisins
- 1 small head Napa cabbage, shredded
garnish, optional
- sliced mango
- lime wedges
Instructions
- Whisk together all of the dressing ingredients in a small bowl. Taste and adjust any of the ingredients if necessary. Add more curry paste for a bolder spicier flavor, more lime for acidity, extra ginger for a pungent bite, or toasted sesame oil for more depth of flavor. When it's perfect, set aside.
- In a large mixing bowl, add the shredded chicken, spring onions, bell pepper, peanuts, and golden raisins. Toss with the dressing.
- Serve on shredded Napa cabbage, lime wedges, and sliced mango. Garnish with additional peanuts and shredded basil, if desired.
- Leftover Thai curry chicken salad will keep in the refrigerator for 3 days.
Nutrition
Calories: 339 kcal · Carbohydrates: 14 g · Protein: 26 g · Fat: 21 g · Saturated Fat: 3 g · Polyunsaturated Fat: 10 g · Monounsaturated Fat: 6 g · Trans Fat: 0.05 g · Cholesterol: 72 mg · Sodium: 294 mg · Potassium: 900 mg · Fiber: 3 g · Sugar: 8 g · Vitamin A: 1473 IU · Vitamin C: 70 mg · Calcium: 143 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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