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Chopped Thai Chicken Salad

1 bag prepared coleslaw mix {about 4 cups}

2 c. cooked, shredded chicken breasts

1/4 c. sunflower seeds


Dressing:

2 cloves garlic, minced

2 T. soy sauce

2 T. red wine vinegar

2 T. sugar

1 T. oil

juice of 1/2 a fresh lime

1/4 c. peanut butter

1/3 c. water

1 t. red pepper chili flakes


1.  In a small bowl combine all ingredients for the dressing.  Set aside and refrigerate until ready to use.

2.  In a large bowl toss together the coleslaw mix, shredded chicken and sunflower seeds.  Pour the dressing over the salad, tossing to coat.  Refrigerate for 3-4 hours before eating.


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