Thai-Spiced Peanut Chicken Salad

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Janice Stillman
The Editors
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This Thai-Spiced Peanut Chicken Salad is wonderful mix of spicyness, sweetness, and nutty creaminess! Serve on tea sandwiches or on its own over lettuce. Lots of flavor! 

This recipe won third prize in our 2008 Almanac Peanut Butter Recipe Contest. 

3 cups minced, cooked chicken breast
1 cup creamy peanut butter
2 tablespoons coconut milk
2 teaspoons sugar
2 tablespoons fresh lime juice
2 teaspoons soy sauce
1/4 teaspoon chili powder
1 teaspoon minced jalapeno pepper
1/4 cup minced onion
1/4 cup finely minced cilantro
1/4 cup finely minced fresh mint leaves
1/4 cup finely minced shallot
1/4 cup thinly sliced green onion
1/2 cup finely chopped peanuts
24 thin slices firm white sandwich bread, crusts removed

In a large mixing bowl, combine all of the ingredients, except the bread. Divide the filling equally to make 12 sandwiches. Cut each in half diagonally and serve. —Shannon Abdollmohammadi, Woodinville, Washington

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