I had some deli chicken left over and was hungry for something “Thai”. Here’s what I came up with, and it made good use, too, of the bell peppers and green onions in the garden.
WEEKNIGHT THAI CHICKEN SALAD
12-16 oz. cole slaw mix
1/3 to 1/2 cup ginger salad dressing
2 cups or more cubed cooked chicken
1/2 cup Thai peanut sauce
1 red bell pepper, julienned
1/2 cup chow mein noodles
2 green onions, sliced thin
Mix together cole slaw and salad dressing.Put on platter.Mix chicken and peanut sauce and put o top of slaw mixture.Top with red pepper, noodles and onions.