Photo: Romulo Yanes; Styling: Simon Andrews
Total Time
17 Mins
4 servings (serving size: 3 cups salad, 1 1/2 teaspoons peanuts, and 1 lime wedge)

At only 260 calories per serving, this chicken salad with the taste of Thai serves as an easy entree or easy appetizer.

How to Make It

Combine first 5 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately.

Ratings & Reviews

sukeedog's Review

March 22, 2014

PauletteinSC's Review

July 05, 2013
This was outstanding! I used iceberg lettuce, and cucumbers instead of bean sprouts. I let people add the the peanut dressing themselves. I will be making this often AND for company!!!

MsPord's Review

March 21, 2013

yavrig's Review

August 27, 2012

bethanywolfe's Review

June 08, 2012
This was really quite delicious and easy to make. Very big, filling salad. I doubled the amount of carrots and celery and would also add cucumber next time. The peanut dressing is amazing!

Ginny Austerman's Review

October 16, 2011
Wanting to make an Asian or Thai Chicken Salad for dinner but not having all the right ingredients, I settled on using the peanut dressing from this recipe, marinating chicken breasts for 1/2 hr in teriyaki sauce and pan frying them. I used a combination of romaine and coleslaw salad mix and sprinkled dry roasted peanuts on top. We liked the flavor of the fresh lime squeezed over the salad. We will make this again, next time I will use rotisserie chicken for a faster prep. time.

smith3576's Review

August 12, 2011
We thought this was great for a week night meal - so simple and fast. You could tweak the salad to whatever you have on hand. What made the salad was the sauce - we loved it. Good flavor - ours didn't loose the peanut butter taste nor was it gloopy. We used chunky peanut butter and omitted the chopped peanuts to save a step.

geckogal's Review

June 18, 2011
This is delicious and easy. I think the next time I make it I will use either Napa cabbage or green cabbage instead of the lettuce. Both my husband and I loved the crunch, texture and taste of this healthy salad! I think you could leave out the coconut milk if you want and just substitute water because I really couldn't taste the coconut...I also used crunchy peanut butter and it was great!

nettyb98001's Review

June 16, 2011
I didn't have all the ingredients for this so I made a couple of changes. I used butter lettuce instead of romaine. I added cucumbers but don't like bean sprouts so left those out. I used more peanut butter and would make it a tad bit sweeter next time, my son suggested honey. I let the dressing cool so it wouldn't wilt the lettuce and I used sesame seeds on mine. That being said we did like the flavor and will make this again. My son liked it a lot.

laurahunter44's Review

June 06, 2011