September 20, 2014 | Favorite Recipes

ASC_3801Occasionally, when Andy and I are in Buckhead, we make our way over to Houston’s Restaurant. One of our favorite menu items is the Grilled Chicken Salad with mixed greens, jicama, honey-lime vinaigrette and peanut sauce. So, when I saw pinchofyum.com‘s Chopped Thai Chicken Salad , I knew we’d LOVE it.

Sure enough, it did not disappoint! Little warning… it’s hard to stop eating. I did make a few changes to the original recipe based on ingredients I had available and the number of servings I wanted. So, here you go. I hope you enjoy it!

Thai Chicken Salad with Peanut Sauce

Salad:

Dressing:

Toss all salad ingredients, except peanuts, into a mixing bowl. Refrigerate until ready to serve.

Whisk together the first seven dressing ingredients. When well combined, add peanut butter and water. Again, whisk well.

Toss dressing with salad. Plate the salad then sprinkle with chopped peanuts. Garnish with a little extra cilantro.

Take a pic, and be so proud of your beautiful, healthy, and oh-so-delicious meal!

Discussion

jane barnard - September 20, 2014 at 01:31 pm

how many will your recipe serve. approximately Sandra?

    Sandra Stanley - September 20, 2014 at 05:26 pm

    Probably 6-8. Unless someone is a big eater!

Mary Beth Kloiber - September 20, 2014 at 09:50 pm

Oh my, that same salad at Houston’s is my all-time favorite! I’ve been searching and trying out similar recipes for years with no luck. I cannot wait to give this a try. Thank you, Sandra! xo

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