I have been a fan of Crumbs and Chaos for a while now and a frequent their Seasonal Inspiration link ups hosted every week. Not only do I enjoy sharing my recipes there but there are tons of other great bloggers doing the same. Be sure to hop over to Crumbs and Chaos and check out what Becca and her 3 sisters have been cooking up!
Hi, I'm Becca from Crumbs and Chaos, a blog I write with my 3 sisters. We have 11 children between us, hence the name Crumbs and Chaos, we deal with our fair share on a daily basis. We love sharing our favorite recipes, tips on controlling the chaos and seeing awesome things from our readers every Saturday at our Seasonal Inspiration link party. I am honored to be here today at Bakeaholic Mama sharing this fabulous dish with you.
I was excited when Carrie said she'd like to go with the theme 'Around the World'. I definitely love great Asian flavors - like Thai Peanut Noodles, Chinese Roast Pork or Baked Crab Rangoon and Latin flavors - like Garden Fresh Salsa, Mexican Artichoke Dip, Fish Tacos or Wonton Tacos. So I did go back and forth for a while before deciding on this Thai Chicken Salad.
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!
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
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.
Recipe Source: Adapted from the Taste of Home Magazine June/July 2010 issue
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