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Thai Peanut Chicken Salad

From

June/July 2007

Thai Peanut Chicken Salad

With so many ways to kick up the flavor of a simple chicken salad recipe, why do so many versions still feature a sloppy, stodgy mess of mayo and underseasoned chicken? For our flavor-packed Thai Peanut Chicken Salad recipe, we found that sautéed boneless, skinless chicken breasts produced better flavor than the poached chicken most chicken salad recipes require. To create a distinctly flavored chicken salad recipe, we replaced some of the mayonnaise with peanut butter. And to lighten the texture of the dressing, we added potent soy sauce. This revamped dressing was less thick, so it didn’t weigh the chicken down.

Makes about 6 cups, enough for 6 sandwiches

Serve wrapped in lavash bread or a tortilla. Use more or less jalapeno as desired.

Ingredients

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