Crunchy Thai Chicken Salad

• Gluten free

• Meat

  • 1/2 lb Chicken breast, cooked

• Produce

  • 2 tbsp Basil
  • 2 tbsp Green onion
  • 1/2 Lime
  • 1/3 cup Peanuts

• Canned Goods

  • 2 tbsp Coconut milk

• Condiments

  • 1 tbsp Chili sauce, sweet
  • 1/4 cup Peanut butter, creamy
  • 1/3 cup Sesame ginger salad dressing
  • 2 tbsp Soy sauce, low sodium

• Baking & Spices

  • 1 (14 ounce bag Coleslaw mix

• Oils & Vinegars

  • 1 tbsp Rice vinegar

Found on motherthyme.com

Description

Ingredients

• 1 (14 ounce) bag coleslaw mix (which green cabbage, red cabbage and carrots)
• ⅓ cup Sesame Ginger salad dressing
• ⅓ cup chopped peanuts
• 2 tablespoons freshly chopped basil
• 2 tablespoons chopped green onion
• ¼ cup creamy peanut butter
• 2 tablespoons coconut milk
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sweet chili sauce
• ½ lime, juiced
• ½ pound cooked shredded chicken breast

Directions

• 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.