epicurious3.8
Red Curry Chicken Salad
Elevate your lunch game with this red curry chicken salad using rotisserie chicken and a homemade red curry paste.
👥 4 Servings⏱️ Prep & Cook: 30 min👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Heat 1 Tbsp. vegetable oil in a small saucepan over medium. Cook 3 Tbsp. red curry paste, stirring often, until fragrant and slightly darkened and beginning to stick to bottom of pan, about ⏱️ 2 minutes. Scrape into a medium bowl; let cool.
. vegetable oil1 Tbsp. red curry paste (preferably Maesri)3 Tbsp
2
Stir 1 cup plain whole-milk yogurt, 3 Tbsp. fresh lime juice, 2 tsp. honey, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt into curry paste.
plain whole-milk yogurt1 cup. fresh lime juice3 Tbsp. honey2 tsp
3
Add ½ medium red onion, finely chopped, 1 celery stalk, finely chopped, 6 sweet gherkins, chopped, 2 cups shredded rotisserie chicken with skin, and ⅓ cup finely chopped cilantro to dressing and toss well to coat. Taste and season with more salt if needed.
celery stalk, finely chopped1shredded rotisserie chicken with skin2 cups
4
Arrange 2 heads of Little Gem lettuce or romaine hearts, leaves separated, on plates. Scoop about 2 Tbsp. chicken salad onto each leaf. Top with ⅓ cup coarsely chopped salted roasted peanuts.
heads of Little Gem lettuce or romaine hearts, leaves separated2
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