The rotisserie chicken is moist and flavorful, the snap peas are crunchy and hearty, the cilantro helps the recipe sing, the mango and honey bring a welcomed sweetness, and the soy-rice vinegar dressing is just magical. The original recipe takes mayo out completely; I added just a touch to bring a hint of creaminess and then reduced the amount of olive oil a bit.
We enjoyed this salad in a variety of ways: in a flour tortilla as a "mini chicken salad burrito", scooped into large, lustrous hearts of romaine (my favorite), and simplistically placed between two slices of whole wheat. You will also find yourself wanting to nosh on this salad straight from the refrigerator.
This salad would be awesome packed into a cooler for football game days, too! You will not believe how flavorful and different this chicken salad tastes. Make it in your own kitchens!
Bold & Bright Thai Chicken Salad
Source: adapted from Daphne Oz's Thai Chopped Chicken Salad, www.thechew.com
Ingredients:
4 cups rotisserie chicken, shredded
1 mango, peeled and diced
2 or 3 scallions, chopped
1 cup of snow peas, chopped in half or thirds
1/3 cup olive oil (I reduced to 1/4 cup due to adding mayo)
1 fresno chili (I used a jalapeno with the seeds removed)
1 garlic clove, minced
1 T. honey
2 T. soy sauce
2 T. rice vinegar
1 heaping T. mayo (optional)
handful of fresh cilantro, chopped (optional)
crushed peanuts (optional)
S & P to taste (go light on the salt due to the soy sauce)
The Process:
In a small bowl, assemble your dressing: olive oil, mayo, garlic clove, honey, soy sauce, rice vinegar, and S & P. Whisk it all together.
In another larger bowl, add the chicken, diced mango, scallions, snow peas, fresno or jalapeno pepper, and the peanuts (if you are you using these).
Pour the tantalizing, tangy, sweet dressing over the ingredients in the larger bowl. Mix them together. Add the cilantro if desired. Cover and refrigerate until you are ready to serve!
As always . . . Bon Appetit!
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