A simple Crunchy Thai Chicken Salad made with coleslaw, sesame ginger salad dressing and chicken tossed in a delicious peanut sauce. Great for lunch on the go or to whip up for your next gathering with friends and family.
We just returned from an amazing vacation to Disney World. It was the first time my kids have ever been to Disney and it was as magical as I had dreamed it would be for them. We are already anxious and excited to plan on our vacation back to Disney.
If you have planned a Disney vacation before you know it how time consuming it will be. It took a lot of my free time planning the ultimate vacation but it was worth every minute.
Being so busy with vacation planning and everyday life I have been creating easy recipe that I can quickly make and that can last a few days. Lately I have been making this Crunchy Thai Chicken Salad and enjoying it for lunch throughout the week. That’s if it even last that long. It can be easily prepared with a few simple ingredients such as a bag of coleslaw mix, some pre-cooked shredded chicken (something I always have on hand) and some chopped peanuts for a little crunch. To save time I use store bought sesame ginger salad dressing (I like Newman’s Own or Ken’s) that I toss the coleslaw mix with. I toss the chicken with an incredible peanut sauce. The flavors of the coleslaw mixed with the peanut chicken blend so well together.
Unlike other salads that can go soggy once you toss it with dressing, this salad stays well for a few days which makes it great to have on hand for lunches for the week or to even make for a picnic.
If you are bored of the same old salad or looking for something new give this Crunchy Thai Chicken Salad a try. You might become quickly obsessed with it like I have.
Crunchy Thai Chicken Salad
- 1 14 ounce bag coleslaw mix (which green cabbage, red cabbage and carrots)
- 1/3 cup Sesame Ginger salad dressing
- 1/3 cup chopped peanuts
- 2 tablespoons freshly chopped basil
- 2 tablespoons chopped green onion
- 1/4 cup creamy peanut butter
- 2 tablespoons coconut milk
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sweet chili sauce
- 1/2 lime juiced
- 1/2 pound cooked shredded chicken breast
Place coleslaw mix in a large bowl and toss with salad dressing.
Stir in peanuts,basil and green onion.
In a medium bowl whisk together peanut butter, coconut milk, soy sauce, vinegar, sweet chili sauce and lime juice until creamy.
Add in chicken and toss to coat.
Add chicken to salad and gently toss until combined.
Cover and chill for 1 hour or until ready to serve.
Adapted from Taste of Home