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Thai-Spiced Peanut Chicken Salad

Photo Credit
Janice Stillman
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Category
Sandwiches
Course
Lunch
Preparation Method
No Cook
Sources
Old Farmer's Almanac

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

This recipe by Shannon Abdollmohammadi, of Woodinville, Washington, won third prize in our 2008 Almanac Peanut Butter Recipe Contest. 

Ingredients
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

Instructions

  1. In a large mixing bowl, combine all of the ingredients, except the bread.
  2. Divide the filling equally to make 12 sandwiches.
  3. Cut each in half diagonally and serve.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Bob Ketterer</span> Thu, 04/28/2016 - 20:54
looks good
<span>Patricia Garlick-Lee</span> Tue, 06/27/2017 - 09:37
looks good and have great ingredients will surely try