Thai Peanut Chicken Slaw Salad

by Susan on March 10, 2017

Thai peanut chicken crunch salad

This is the perfect salad to make if you love chopped salads but don’t like the manual labor getting everything chopped up entails. The majority of the salad is bagged slaw, and shredding rotisserie chicken cuts down even further on the prep time. The dressing also tastes better if it’s had time in the fridge to allow the flavors to marry, so it’s the perfect meal to throw together and then have on hand for lunch or dinner. Keep the dressing on the side till you serve, though, or you’ll want up with soggy rather than crunchy salad.

I adapted the recipe from The Creative Bite; as written it’s naturally dairy-free and easily made gluten-free by using the appropriate soy sauce. You can substitute almond or sunflower seed butter for the peanut butter if you’d prefer. I used a light hand with the crushed red pepper flakes and then drizzled a little sriracha sauce on top before serving. It brightened up the dish and really added a pop of color and flavor (note I did this AFTER I snapped my pics).

My husband was super excited that I made enough salad for us to have for lunch for a couple of days. Okay, that’s a little white lie as my husband doesn’t exactly get giddy over salad. He did, however, describe the salad as “lovely” and will be pleased when he can grab some tomorrow instead of the questionable food choices he makes when something healthy isn’t on hand.

Thai Peanut Chicken Slaw Salad
adapted from The Creative Bite

2 cups coleslaw mix
2 cups broccoli & carrot slaw
1 bunch green onions, chopped
½ red bell peppe chopped
½ cup cilantro, chopped
2 cups rotisserie chicken, shredded
2 cucumbers, seeded & chopped
1 lime, juiced
½ cup chopped organic peanuts

peanut dressing:
¾ cup light coconut milk
½ cup organic peanut butter
2 tbs. sesame oil
¼ cup fresh lime juice
2 tbs gluten-free soy sauce
1½ tsp. crushed red pepper flakes
1 tbs. rice wine vinegar
1 tbs. raw honey
¼ tsp. ground ginger

To make dressing, place all of the ingredients in a blender and puree for 60 seconds or until smooth. Store refrigerated for up to one week.

To make salad, toss all of the vegetables and chicken in a large bowl. Drizzle with peanut dressing and lime juice and toss to coat. Taste for seasoning and sprinkle chopped peanuts on top before serving.

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