Chicken Salad With Thai-Flavored Dressing

By USA WEEKEND columnist Pam Anderson

4.04 / 5

0min

4 cups rotisserie chicken skinned and boned, meat shredded into bite-sized pieces
2 medium celery ribs cut into small dice
2 medium green onions sliced thin
chopped honey-roasted peanuts
2 tablespoons lime juice
2 tablespoons Asian fish sauce
1 teaspoon ground ginger
2 teaspoons white sugar
½ teaspoon hot red pepper flakes
2 tablespoons minced fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
Boston lettuce
sliced cucumbers
grated carrots
chopped honey-roasted peanuts