Tip: If you can’t find coleslaw greens mix, simply substitute with 5 cups of mixed shredded cabbage and carrots. You can take down the spice level by omitting the jalapeno from this recipe.
Thai Chicken Salad Ingredients:
1 Package Coleslaw Mix
3 Cups Chicken Breast (boneless, skinless)
1 Diced Red Bell Pepper
1 Thinly Sliced Jalapeno (remove seeds)
1/3 Cup Peanuts (roasted and roughly chopped, if desired)
1/3 Cup Creamy Peanut Butter
5 Chopped Green Onions
1/4 Cup Toasted Sesame Oil
1/8 Cup Rice Vinegar
1/4 Cup Water
1 Tbsp Sriracha
1 Tsp Salt
Thai Chicken Salad Cooking Instructions:
Cook and shred chicken if you haven’t already prepped it.
Prep salad ingredients:
In a large bowl, combine the coleslaw mix, diced red pepper, chopped peanuts, jalapeno, green onions and chicken breast (cooked and shredded).
Prepare the dressing – In a small mason jar, combine peanut butter, rice vinegar, water and sriracha.
Microwave uncovered until peanut butter is just softened, about 15 seconds. Whisk in 1/4 cup sesame oil until very smooth and fully combined, about one minute.
Pour peanut dressing over salad fixings, tossing salad until well-mixed.
Serve & Enjoy!
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Acacia is a wife and mom of 3 (ages 12, 10, 8) and a fur mom to a Frenchton pup. She is a personal trainer and group fitness instructor who enjoys teaching at a Lifetime Fitness.
