Chicken salad with peanut and lime dressings from Don't Worry, Just Cook: Delicious, Timeless Recipes for Comfort and Connection (page 68) by Bonnie Stern and Anna Rupert

  • corn tortilla chips
  • soy sauce
  • Show all ingredients...
  • Serves : 4-6
  • EYB Comments

    Can substitute boneless skinless chicken thighs for boneless skinless chicken breasts, romaine lettuce for little gem lettuce, corn tortillas for corn tortilla chips, and roasted salted cashews for roasted salted peanuts.

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Notes about this recipe

  • Eat Your Books

    Can substitute boneless skinless chicken thighs for boneless skinless chicken breasts, romaine lettuce for little gem lettuce, corn tortillas for corn tortilla chips, and roasted salted cashews for roasted salted peanuts.

  • jenmacgregor18 on June 13, 2023

    Very good. Great flavor and it's satisfying. I also used a rotisserie-style chicken and a mix of romaine and baby greens and added green onions. Since I was making ahead, I put all mixed all the raw veg then layered the corn, snap peas, & chicken on top. I mixed the two dressings together to store and just added them to my salad at lunchtime. Works well and it seems adaptable to use different veg you have on hand. Red bell peppers would be great or cauliflower, etc.

  • lou_weez on March 09, 2023

    This was a really tasty, filling salad, that was quick to make. I used a store-bought BBQ chicken and chargrilled frozen corn in a dry pan.

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