*This post was previously shared with the readers at Bakeaholic Mama.
I’m totally head over heels in love with the flavors of Asian food. I’m also smitten with making dishes that are easy and made with accessible ingredients. And now that Easter is over, we’re staring long and hard at spring and I, for one, don’t want to be inside making a time consuming meal. I’d rather be outside playing referee of the sandbox.
I’m totally head over heels in love with the flavors of Asian food. I’m also smitten with making dishes that are easy and made with accessible ingredients. And now that Easter is over, we’re staring long and hard at spring and I, for one, don’t want to be inside making a time consuming meal. I’d rather be outside playing referee of the sandbox.
This is the perfect thing for this time of year – it comes together quickly and is light and refreshing. I mean, really, you’re cutting a couple of veggies and tossing everything together. The flavors are a really lovely reminder of all of the things I love about Asian food.
This salad makes a quick lunch or could easily be multiplied for a larger function. I can see myself toting this to picnics or BBQs this year, just setting the dressing aside to add right before serving. It would be a welcome change from the usual BBQ side dishes.
However you decide to enjoy it, don’t wait…do it soon. This one’s a keeper for sure!
Quick & Easy Thai Chicken Salad
by Becca {Crumbs and Chaos}
Ingredients
- 1 (16 oz.) package COLESLAW MIX
- 1/3 cup SESAME GINGER SALAD DRESSING
- 2 cups COOKED CHICKEN, cubed or shredded
- 1/2 cup THAI PEANUT SAUCE
- 1 RED BELL PEPPER, cut into thin strips
- 2 GREEN ONIONS, chopped
- 1/4 cup FRESH CILANTRO, chopped
- 1 lime, quartered
Instructions
In a large bowl, toss together coleslaw mix and salad dressing.
In a separate bowl, combine chicken and peanut sauce. Place on top of coleslaw, layer on red pepper, green onions and cilantro.
Serve immediately. Enjoy each serving with a fresh squeeze of lime juice.
* Alternatively, this could all be tossed together instead of layering and would travel well, just add the dressing right before serving.
Powered by Recipage
Recipe Source: Adapted from the Taste of Home Magazine June/July 2010 issue
Proof that we can’t get enough asian food around here:
Thai Peanut Noodles
Chicken Fried Rice
Baked Crab Rangoon
(Crock pot) Korean Beef Tacos
Chicken Fried Rice
Baked Crab Rangoon
(Crock pot) Korean Beef Tacos
You can find us linking up HERE!
Posted something very similar today! 🙂
Will have to try this.
Yummy! Can’t wait to try this. I am on a Salad Kick at the moment! Thanks for sharing 🙂
Simple and Fabolous! I love this recipe! Yum!!
Yummmm I will change the peanuts to almonds. But yummmmy xo P.A. I’m your newest follower!
oos pa should be ps giggle
This looks AMAZING!!! We would love for you to link this up at our link party on Saturday at SixSistersstuff.com! Hope to see you there!
YUM!! I love Thai. Thanks for sharing at oopsey daisy!
Made this yesterday – loved it!