Thai Chicken Salad

A store-bought rotisserie chicken takes most of the prep work out of this salad recipe tossed with a yummy peanut butter dressing. Put this main dish on the table for your family in less than 30 minutes.

Thai Chicken Salad
Servings: 4 Prep 20 mins


  • Peanut Butter Dressing:
  • 1/4 cup red-wine vinaigrette
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon crushed garlic
  • 1 tablespoon lime juice
  • 1 tablespoon chili-garlic sauce
  • Salad:
  • 8 cups butter lettuce mix
  • 2 cups shredded rotisserie chicken
  • 1 cup seeded and diced cucumber
  • 1 1/2 cups sliced red and green bell pepper
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 1/2 cup fried rice noodles
  • 1/2 cup cashews, roughly chopped
  • Lime wedges (optional)

Make It

Peanut Butter Dressing:

1. Whisk together vinaigrette, peanut butter, 2 tablespoons water, garlic, lime juice, and chili-garlic sauce; set aside.


2. Divide lettuce among four plates. In a medium bowl, toss together chicken, cucumber, bell pepper, cilantro and mint. Add Peanut Butter Dressing; gently toss to coat all ingredients. Spoon chicken mixture over lettuce on plates. Sprinkle with rice noodles and cashews. Serve with lime wedges, if desired.