Rotisserie Chicken Wednesday

This recipe sounds so good to me ... I want to eat it right now.

One caveat: it calls for the foul-smelling fish sauce which adds a certain something to the dressing that can't be gotten from any other ingredients. Most grocery stores stock fish sauce in the Asian-food aisle or you can go to an Asian market where you'll find labels like these.

Buy a small bottle and resist the urge to take a big whiff. You won't want to use it. But once it's mixed with the lime juice and sugar it mellows and blends and makes the dish. Not the end of the world if you leave it out though.

Chicken Salad With Thai-Flavored Dressing
1 rotisserie chicken, skinned and boned, meat shredded into bite-sized pieces (3 1/2 to 4 cups)
2 medium celery ribs, cut into small dice
2 medium green onions, sliced thin
1/4 cup chopped honey-roasted peanuts
2 Tbs. lime juice
2 Tbs. Asian fish sauce
1 tsp. ground ginger
2 tsps. sugar
1/2 tsp. hot red pepper flakes
2 Tbs. each: minced fresh cilantro and mint leaves
To serve: Boston lettuce, sliced cucumbers, grated carrots and extra chopped peanuts

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. Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

Serves: 4.
Per serving: Per serving: 326 calories, 38g protein, 10g carbohydrates, 17g fat (4g saturated), 1g fiber, 1,358mg sodium.

Source: Pam Anderson, USA Weekend

Comments

[Missy]

This sounds like perfection to me right now. I have everything except fish sauce & mint, though... I even have the rotisserie chicken! Maybe I will make it without.