My love of Thai peanut sauce inspired this tasty salad creation that always has me going back for seconds. It also make a delicious side when made without chicken. —Jodi Ollerman, West Richland, Washington
Ingredients
- 1/4 cup lime juice
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons honey
- 1 tablespoon sriracha chili sauce
- 1 garlic clove, minced
- 1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
- 1 teaspoon sesame oil
- salad:
- 1 package (14 ounces) coleslaw mix
- 1-1/2 cups shredded rotisserie chicken, chilled
- 4 green onions, chopped
- 1/4 cup chopped fresh cilantro
- chopped honey-roasted peanuts, optional
Directions
- For dressing, whisk first eight ingredients until blended.
- Place first four salad ingredients in a large bowl; toss with dressing. Refrigerate, covered, 1 hour. If desired, sprinkle each serving with peanuts.
