Thai Chicken Salad

Thai Chicken Salad

When it is just too hot to cook, a nice main dish salad can be the answer. This Asian inspired chicken and pasta salad it light and satisfying at the same time. I used some mint from my garden, which gave it such nice fresh flavor. I think with the amount of mint in my yard, any recipe to use some of it is a good thing. Sometimes I also add some fish sauce to the dressing. This recipe can use a chicken you cooked yourself – or a precooked chicken from the store.

Thai Chicken Salad

1 (3 lb.) chicken, cooked, skinned, meat shredded
8 oz. angel hair pasta, cooked and drained
2 T. coarsely shredded fresh mint leaves
1/2 c. chopped cilantro
1 tomato
1/2 c. olive oil
1 garlic clove
1/2 t. red pepper flakes, or to taste
1 T. plus 1 t. soy sauce
1 T. plus 1 t. fresh lemon juice – lime juice works, too
1 1/2 t. brown sugar
Lettuce leaves for lining the platter

Place chicken meat and pasta in bowl and combine. Mix remaining ingredients, except lettuce, in blender until smooth and toss with chicken mixture. Salad can be served immediately or chilled. Line serving platter with lettuce leaves and spoon over chicken mixture. Serves 4.