USA WEEKEND columnist Pam Anderson Recipe › Chicken Salad With Thai-Flavored Dressing

With rotisserie chickens so readily available, it's easy to buy a pre-roasted bird and pull the meat off the bones for use in recipes that would otherwise likely be too complicated for a weeknight meal. A little shredding and chopping is all it takes to serve up this delicious Thai-flavored chicken salad.

Ingredients

• 4 cups rotisserie chicken, skinned and boned, meat shredded into bite-sized pieces
• 2 medium celery ribs, cut into small dice
• 2 medium green onions, sliced thin
• chopped honey-roasted peanuts
• 2 tablespoons lime juice
• 2 tablespoons Asian fish sauce
• 1 teaspoon ground ginger
• 2 teaspoons white sugar
• ½ teaspoon hot red pepper flakes
• 2 tablespoons minced fresh cilantro leaves
• 2 tablespoons chopped fresh mint leaves
• Boston lettuce
• sliced cucumbers
• grated carrots
• chopped honey-roasted peanuts

Cooking Directions

1. In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
2. Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

Nutrition Facts

• calories387.4
• carbohydrateContent16.8 g
• cholesterolContent127.5 mg
• fatContent10.5 g
• fiberContent4 g
• proteinContent55.1 g
• saturatedFatContent2.5 g
• sodiumContent791.7 mg
• sugarContent8.5 g