Thai chicken salad
zesty lime dressing transforms cucumber and store-bought roast chicken into a gorgeous supper salad. Oct 1, 2009 Chatelaine 0 Makes: 4 Servings
Ingredients
- 1 rotisserie chicken or 3 cups (750 mL) chopped cooked chicken
- 3 mini-cucumbers or 1 field or English cucumber
- 2 tomatoes
- 4 cups (1 L) arugula or baby spinach
- 2 limes
- 2 tbsp (30 mL) vegetable oil
- 11/2 tsp (7 mL) dark sesame oil
- 1 tbsp (15 mL) each fish sauce and hot chili-garlic sauce or 1 tsp (5 mL) hot red-chili flakes
- Pinches of granulated sugar and salt
Instructions
- Remove and discard skin from chicken, then pull off meat. Tear or cut into bite-sized pieces. Place in a large bowl. Slice cucumbers into rounds and add. Cut tomatoes into thin wedges and add, along with arugula. Toss to mix.
- Squeeze 2 tbsp (30 mL) of juice from limes into a bowl. Whisk in oils, fish sauce, chili-garlic sauce, sugar and salt. Drizzle over chicken mixture. Toss to coat. Taste and add more chili-garlic sauce if needed. Best served right away.