Awhile back we made these chicken salad stuffed shells. We love those shells and make them all the time. I love to make a huge batch and eat them for dinner and save the leftovers for lunches. I just never get tired of them. They are filled with so much goodness that I cannot resist them. We like them so much we decided to put a fun, Thai inspired spin on them. The idea is the same but the flavors are Asian instead of Greek or Mediterranean.
Cliff and Kelly both love Pad Thai so we pulled a lot of flavors found in Pad Thai for these shells. We included carrots, peanuts, cabbage, lime juice and a peanut sauce. Kelly prepared these shells in the morning and took them with her to Ravinia that evening. They held up great and tasted delicious. Sometimes, you need to put a spin on chicken salad or pasta salad and this is the way to do it. These would make a great addition to any BBQ or picnic!
Thai Chicken Salad Shells
- juice of 2 limes
- 1/2 cup olive oil
- 2 tbsp soy sauce or ponzu
- 1 tbsp fish sauce
- 1 tsp sesame oil
- 1 tbsp creamy peanut butter
- 1 box large shells
- 1 head of cabbage, thinly sliced
- 1 cup shredded carrots
- 1 rotisserie chicken, diced
- 1 jalapeno, seeded and diced
- 1/2 cup peanuts
- 2 tbsp cilantro, chopped
- Cook the shells according the instructions on the package; set aside.
- Combine all ingredients for the dressing and whisk; set aside
- Combine the ingredients for the filling.
- Make sure everything is everything is cut small.
- Mix the filling well.
- Add 2/3 of the dressing and mix again.
- Fill each shell with chicken salad.
- Drizzle the remaining dressing over the filled shells before serving.