May 07th, 2020

Spicy Peanut Thai Chicken Salad

SERVINGS: 5-6
DIETARY: Gluten-Free (without wrap), Dairy-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 20 min/0 min

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Thai Chicken Salad

• 1 medium rotisserie chicken, skin removed and shredded
• 2 packages coleslaw mix
• 1 bunch of green onions, cut small
• 1/2 bunch cilantro, cut small
• 2 jalepenos, cut small

Peanut Sauce

• 4 cloves garlic, diced fine
• 1/2 knob ginger, diced fine​

• 6 oz. peanut butter (I used chunky, natural)
• 1/4 c. soy sauce
• 1 tbsp. sesame oil
• 2 tbsp. honey
• 1/2 tbsp. crushed red pepper

1. The easiest recipe ever made! Mix all of the peanut sauce ingredients in bowl and whisk until combined. Set aside.
2. Mix the Thai chicken salad ingredients in a separate bowl until distributed evenly.  Add the peanut sauce to the Thai chicken salad mixture. Mix until combined and all ingredients are coated evenly. Serve in a toasted wrap or enjoy over some greens.

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"Me Cuisine" Tips

• If toasting a wrap, put a portion of chicken salad in a wrap. Take the left and right sides and fold them in the center.  Using the fold closest to you, wrap around the mixture an roll. Heat a pan to high heat and toast crease side down for about 30 sec. Repeat on the other side.
• Thai food is known for its combination of sweet, salty, and spicy.  
• Cooking some rice noodles and putting them in the salad will add new texture and will soak up all the sauce.