Shredded Thai Chicken Salad

jennaddy

I found this recipe on the Betty Crocker Website. I changed it just a bit to suit my tastes. I added peanuts for a crunch and omitted the cilantro since I am allergic to it and it tastes disgusting to me. Feel free to add it to yours though if you prefer.

Shredded Thai Chicken Salad
Prep time: 15 minutes
Servings: about 4

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

Dressing
2 tablespoons creamy peanut butter
2 tablespoons rice vinegar (I used apple cider vinegar that I had on hand)
1 tablespoon vegetable oil
1 tablespoon honey
4 teaspoons reduced sodium soy sauce
1/8 teaspoon red pepper sauce (like Sriracha)


Directions
Step 1. In large bowl, toss salad ingredients.
Step 2. In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated.

Tips: Serve salad on lettuce leaves and garnish with chow mein noodles.