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Thai Peanut Chicken Salad



THAI PEANUT CHICKEN SALAD
Au Bon Pain Copycat Recipe

Makes 4 servings

Salad:
4 cups field greens (mesclun mix)
2 chicken breasts, grilled and diced
2 vine ripened tomatoes, diced
1/2 cucumber, seeded and diced
1 medium sweet carrot, peeled and shredded
1/2 cup wonton crisps (fried wonton skins)
4 tablespoons Thai Peanut dressing
salt and pepper, to taste
crushed roasted peanuts, for topping

Thai Peanut Dressing:
1/2 cup low-sodium soy sauce
1/4 cup peanut oil
3 tablespoons extra chunky peanut butter
2 tablespoons fresh squeezed lime juice
4 tablespoons rice vinegar
2 teaspoons fresh garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon crushed red pepper
2 tablespoons fresh cilantro, chopped

For salad: Rinse and dry field greens in salad spinner. In large mixing bowl, toss all the ingredients. Arrange on a salad plate. Top with crushed peanuts.

For dressing: In medium-sized bowl, mix all the ingredients together, except for peanut oil. Slowly drizzle in peanut oil and whisk until well blended and incorporated to a smooth dressing.


Au Bon Pain also serves this salad in the form of a sandwich wrap. 

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