Peanut Free Spicy Thai Chicken Salad
Summer is creeping up around the corner – and is here for some states – and what better lunch is there during the summer than a salad? Chicken salad, in particular, is a great summer go-to. You can make a batch, keep in the fridge for a couple days, and quickly dish it out into a lettuce leaf or on some toasted gluten-free bread.
Instead of your basic chicken salad, why not give it a bit of Thai-inspiration and a little spicy kick? This Peanut Free Spicy Thai Chicken Salad is my new fave chicken salad recipe.
With a little bit of a nutty flavor, minus the nuts, thanks to SunButter, and some gluten-free soy sauce, sweet chili sauce, and rice vinegar, you have yourself a Thai sauce. Then add a bit of Sriracha and Fresno chili for some spice, and you have yourself a tasty alternative to traditional chicken salad. Delicious!
- ¼ cup SunButter
- ¼ cup sweet chili sauce
- 2 tablespoons rice vinegar
- 1 tablespoon tamari or gluten free soy sauce
- Juice of 1 lime
- 1-3 teaspoons Sriracha (optional for more heat)
- 1 small rotisserie chicken, shredded , about 4 cups
- ½ seedless cucumber , cut in half lengthwise then sliced
- 2 stalks celery , sliced
- 1 Fresno chili , seeded and cut into small dice
- Kosher or fine sea salt and pepper , to taste
- Boston lettuce leaves
In a large mixing bowl, combine the Sunbutter, chili sauce, vinegar, tamari, and lime juice, and Sriracha, if using. Stir to combine. Add the chicken, cucumber, celery, and chili, Mix well. Season to taste with salt and pepper.
Serve in lettuce leaves.
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