Thai Chicken Salad

So quick and easy to make, packed with flavour, veggies and protein - everything you need for the perfect lunch or side!

If you make this dish, be sure to tag me on Instagram @the_happy_oat - I would love to see your creations!

Serves: 8. Preparation and Cooking Time: 40 mins

900g of crunchy coleslaw mix (or buy carrots, red cabbage and white cabbage and shred it to create your own mix)
3 cups of fresh coriander (roughly chopped)
8 spring onions (chopped)
600g roast chicken breast (shredded)
300g uncooked brown rice (cook to packet instructions)
Roasted and salted peanuts to top (optional)
For the dressing:
1/2 cup (120g) of peanut butter
1/2 cup (120ml) soy sauce
1/2 cup (120ml) lime juice
4 tbsp honey
2 tbsp siracha
1 tsp garlic powder
1/2 tsp ground ginger
2 tsp sesame oil

METHOD

Start by preparing the ingredients as described above - start by cooking the chicken and complete the other vegetable/rice prep whilst it is cooking.
Make the dressing by combining all the dressing ingredients in bowl
In a large mixing bowl, combine the vegetable mix, spring onions, coriander and shredded chicken.
Pour over the dressing and combine well.
In lunch boxes, divide the rice, top with the chicken mix and top with peanuts

Happy Cooking!

Ruth xxx