EntreesSalad

Asian Chicken Coleslaw (serves 4)

This is very quick because, apart from the spicy dressing, all is store bought – ready cooked chicken and a bag of coleslaw mix. The spicy dressing is a mish mash of Asian flavors with the exception of Tabasco sauce which I substituted for Sriracha sauce as I didn’t like the list of ingredients on the label.

2 pre-cooked chicken breasts, skin off, from an oven roasted chicken (add more meat if you want) and cut into small pieces
1 x 1 pound bag of coleslaw mix
1 big bunch of scallions – thinly sliced
2 tbsp. smooth peanut butter
1/2 tsp. Tabasco sauce
3 tbsp. seasoned rice vinegar
Juice of 1 lime
2 inch piece of ginger – grated
1 large clove of garlic – grated
3 tbsp. gluten free soy sauce
Handful of unsalted peanuts – chopped

Place the chicken and coleslaw mix in a large bowl.
Whisk together the rest of the ingredients with the exception of the peanuts.
Pour sauce over the salad mix and sprinkle with peanuts.

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