Thai Peanut Chicken Salad

Thai Peanut Chicken Salad | blooms & brie

Easy, filling, and abso-freakin-lutely delicious. The boy makes happy food noises whenever he eats this, and the leftovers are perfect for lunch the next day. I like to grab a BBQ chicken from the store and throw this together in 15-20 minutes on weeknights.

The peanut lime dressing is one of my go-to sauces. It’s great with stir frys, kebobs, noodles, chicken – anything you might want to add a bit of a Thai flare to.

Thai Peanut Chicken Salad | blooms & brie

Thai Peanut Chicken Salad

Salad

  • 300g coleslaw mix (shredded cabbage with some carrots — I use the packaged kind to keep it simple)
  • 4 cups chicken, cooked and shredded
  • Handful of peanuts, coarsely chopped
  • Handful of cilantro, coarsely chopped

Peanut Lime Sauce

Adapted from The First Mess

  • 2 cloves garlic
  • 1/2 inch fresh ginger, grated
  • 1/2 cup grape seed oil
  • 2 Tbsp peanut butter (the natural kind)
  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 2 tsp Sriracha
  • 2 tsp honey
  • 1 tsp coconut oil
  • 1/2 tsp sesame oil
  • Juice of 1 lime
  1. Combine all salad ingredients in a large bowl.
  2. Combine all sauce ingredients in a small blender. Mix with salad.

Thai Peanut Chicken Salad | blooms & brie

Photos: bloomsandbrie.com

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