Monday, June 24, 2013

Thai Chopped Chicken Salad

Looking for a cool and refreshing dinner option on these hot summer nights? Here is the perfect recipe. Packed full of flavor and ingredients, this salad offers a bit of heat, but won't heat up the kitchen!

Thai Chopped Chicken Salad 

2 boneless skinless chicken breasts
1 (16 oz.) bag of coleslaw mix
1/2 cup fresh cilantro, chopped
1/2 cup green onions, chopped
1/2 cup peanuts, chopped

3 cloves of garlic, minced 
1/2 tablespoon (more or less, depending on your heat level) crushed red pepper flakes
2 tablespoons soy sauce
2 tablespoons white balsamic vinegar
2 tablespoons sugar
1 tablespoon lime juice
1 tablespoon sesame oil
1/2 tablespoon oyster sauce
1/4 cup creamy peanut butter
1/4 cup water

Bring a large pot of water to a boil. Add the chicken and cook for 15-20 minutes. Remove, drain and cool completely. Shred or chop the chicken and set aside. 

Chop the cilantro and green onions and add to a large bowl. Add the coleslaw mix and toss to combine. Add the chicken to the bowl and keep chilled. 

Add the garlic, pepper flakes, soy sauce, vinegar, sugar, lime juice, sesame oil and oyster sauce to a small bowl. Whisk until smooth. Add the peanut butter and water and continue to whisk until smooth and creamy. 

Toss the salad with the dressing and top with the peanuts. Serve chilled. 

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