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!
Here is what you’ll need
Combine the ingredients for the dressing and whisk
Chop the chicken and vegetables and mix with dressing
Stuff the cooked shells
A fun spin on chicken salad!
Thai Chicken Salad Shells
Ingredients
For dressing
- 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
For filling
- 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
Instructions
- 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.