Thai Chicken Raisin Salad with Sweet Chili Vinaigrette

Submitted by: Nadine Mesch, Mount Healthy, OH, from the Relish Magazine Raisin Recipe Contest 2012

This is a true feast for the tastebuds as well as for the eyes!



    Sweet Chili Vinaigrette

    • 1/2 cup sweet chili sauce
    • 1/4 cup rice vinegar
    • 1/4 cup canned coconut milk
    • 3 tablespoons brown sugar
    • 2 cloves fresh garlic, minced
    • 2 teaspoons fresh ginger, minced
    • 1 1/2 tablespoons creamy peanut butter
    • 1/2 tablespoon soy sauce
    • 1 medium lime, juiced

    Thai Chicken Raisin Salad

    • 3 cups rotisserie chicken , shredded
    • 1 small napa cabbage, chopped
    • 1/2 small red cabbage, chopped
    • 3 green onions, chopped
    • 1 cup medium cucumber, chopped
    • 2/3 cup carrots, shredded
    • 2/3 cup red bell pepper, chopped
    • 2/3 cup cilantro, chopped
    • 2/3 cup California raisins
    • 2/3 cup salted peanuts, chopped


    Sweet Chili Vinaigrette

    Combine chili sauce, rice vinegar, coconut milk, brown sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking to combine.  Bring to a boil, then reduce to a simmer and cook for approximately 3-4 minutes until slightly thickened.  Remove from heat and set aside.

    Thai Chicken Raisin Salad

    In a large glass serving bowl, combine cabbage, onion, cucumber, carrots, red bell pepper, shredded chicken and cilantro; toss.   Top with golden raisins and salted peanuts.  Pour vinaigrette over all.

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