Thai Curried Chicken Salad


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Add an exotic taste to chicken salad with this recipe.

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  • 1 (9.75-oz.) can chicken in water, drained
  • 1 medium carrot, shredded
  • 1 medium green bell pepper, cut in matchsticks
  • 1/4 C. green onion, chopped
  • 2 C. cooked brown rice
  • 2 Tbs. freshly squeezed lime juice
  • 1 Tbs. sesame or peanut oil
  • 2 tsp. light soy sauce
  • 2 tsp. honey
  • 1 tsp. curry powder
  • 1/4 C. minced fresh cilantro
  • 4 C. mixed greens
  • 1/4 C. peanuts, chopped

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Cook brown rice ahead according to package instructions; 2/3 C. uncooked makes 2 C. cooked brown rice. In a medium bowl, combine chicken, carrot, bell pepper and green onion. Add brown rice; set aside. In a small bowl combine lime juice, oil, soy sauce, honey and curry powder; blend well. Pour over chicken mixture; toss gently. Toss with cilantro. Arrange chicken mixture over greens; top with peanuts. Makes 4 servings.

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