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Easy Thai Chicken Salad with Scallion Pancakes How-To

Finished salad on scallion pancakes
Blogger Heather Thoming whips up a Thai-inspired weeknight dinner with a kick. MORE+ LESS-
By Heather Thoming

I LOVE Thai food! Well, I love all Asian-inspired cuisine. I crave the warm, spicy flavors, and wish I could have them on my menus at home way more often than I do. The issue is often the hard-to-find ingredients that many Asian recipes call for. This Thai chicken salad with scallion pancake-style biscuits has major flavor without the long shopping list that would otherwise make it hard to pull off.

Finished salad on scallion pancakes

Typically on a busy weeknight, I don’t have time to cook a whole chicken. Sometimes I plan ahead and roast one over the weekend, or I swing by the market on the way home and grab a rotisserie chicken from the deli. That works great in a pinch.

I shred the chicken and place it in a large bowl. Then I combine it with the broccoli slaw and sliced scallions and set aside.

Next, I make a quick dressing. First I take the peanut butter and place it in the microwave for 30 seconds or so until it is melted a bit. This makes it much easier to combine with the rest of the ingredients. Then I add the coconut milk, sweet chili sauce and half of the lime. Taste at this point to see if you need a little more lime. Season the way your family likes it. Dress the salad and place in the fridge.

Now it’s time to make the scallion pancakes. This is so fun – you’ll love it. When I started to test this idea, I was blown away by how versatile Pillsbury biscuit dough is. These have quickly become a family-favorite.

plate of scallion pankcakes

To make these scrumptious savory pancakes, place a teaspoon of garlic-infused olive oil into a non-stick pan and heat over medium heat.

Place a pinch of thinly sliced scallions on a clean cutting board, and then place one biscuit on top of the scallions. With a rolling pin, roll the biscuit flat and rolling the scallions into the dough. Place the biscuit into the hot oil for 30 seconds and then flip to the other side for 30 seconds and remove from the pan. Place the cooked biscuit on a clean paper towel to absorb some of the excess oil. Check the pan and see if it needs a little more oil and then repeat the process.

Make sure to keep the oil free from any bits and pieces left over from the cooking process. These will burn and give your pancake a burnt flavor -- you don’t want that. Just keep the oil clean, watch your temperature and you’ll be fine.

Serve the Thai chicken salad on top of the scallion pancakes. Garnish with more scallions or chopped peanuts. You can eat it with fork or dive right in and go taco-style. Either way works great. Enjoy.