- Put 1/2 cup of canola oil, 3 tablespoons of peanut butter, 1/2 cup of lime juice, 1/4 teaspoon of salt, 3 cloves of minced garlic, 2 teaspoons of grated ginger, 2 tablespoons of light brown sugar, and 1 1/2 teaspoons of hot red pepper flakes in blender.
- Puree ingredients until blended well.
- Transfer blended ingredients to a large bowl.
- Add 1/2 of a sliced cucumber, 1 gated carrot, 4 chopped scallions, and 3 tablespoons of minced cilantro leaves to the blended vinaigrette.
- Toss to combine.
- Add 5 cups of cooked rotisserie chicken and toss to combine.
- Let stand for 15 minutes at room temperature.
- Top with 1/2 cup of chopped toasted peanuts, and serve over a bed of lettuce.
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Thai Chicken Salad
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