Sunday, June 19, 2011

Thai Chicken Salad

Take a little help from the grocery in this recipe for Thai Chicken Salad. Our local store has Rotisserie Chicken on sale on Wednesdays. It's the deal of the week. They're usually a 2 for 1 price. A little help from the pre-bagged veggies in the produce department and a simple pantry dressing with the key ingredient of course being peanut butter, is all you need to make this filling recipe. Great as a simple supper or for lunch. Enjoy!

2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup julienne carrots
1 cup broccoli slaw mix
1 large green onion, chopped

2 tablespoons creamy peanut butter
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon honey
4 teaspoons soy sauce
1/8 teaspoon red pepper sauce
Fresh cilantro, if desired

In large bowl, toss salad ingredients.

In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated. Garnish with cilantro.

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