Thai Peanut Chicken Slaw Salad
Cooked chilled chicken and mixed raw slaws tossed with a prepared peanut dressing, lime, and chopped peanuts for four portions.
Ingredients
Vegetables and Chicken
- 2 cups coleslaw mix plain vegetable mix without dressing
- 2 cups broccoli slaw finely shredded broccoli stalk mixture
- 1 cup matchstick carrots
- 1 bunch green onions (chopped)
- 1/2 piece red bell pepper (chopped)
- 1/2 cup cilantro (chopped)
- 1 1/2 cups rotisserie chicken (shredded) cooked, safely chilled; within its original storage window
- 2 pieces cucumbers (seeded & chopped) small to medium; seeded and chopped
Dressing and Toppings
- 1 cup Thai peanut sauce prepared ready-to-eat Thai-style peanut dressing or pourable salad sauce
- 1 piece lime (juiced)
- 1/2 cup chopped peanuts
Optional dressing adjustment
- as needed water teaspoon additions only if the dressing is thick
Instructions
- Prepare seeded cucumbers, pepper, green onions, and cilantro; use cooked chilled chicken and plain vegetable slaws.
- Combine slaws, carrots, vegetables, herbs, and chicken in a roomy bowl. Blend prepared peanut dressing with lime juice.
- Add dressing gradually and toss gently. Thin a thick dressing only as needed with teaspoons of water.
- Top with chopped peanuts and divide into 4 servings. Keep dressing separate for make-ahead portions and refrigerate promptly.
Notes
Uses already cooked chilled chicken and prepared ready-to-eat peanut dressing. Chicken cooking and homemade sauce preparation are extra. Count storage from original chicken cooking, not salad mixing. Dress shortly before serving for best texture; peanut topping added last.