Dinner tonight was done in 10 minutes...
Do I have your attention?
I had been looking for a way to use a bag of coleslaw mix I bought the other day to top my fish tacos. I feel like they should sell smaller bags of coleslaw mix, but I digress. I found this recipe for a chopped Thai Chicken Salad and I couldn't resist makingt a few easy substitutions. It ended up easier than I even thought it would be!
Easy Thai Chicken Salad
1/2 bag coleslaw mix (just the chopped cabbage and carrots bag, pre mayo)
2 chicken breasts
2 green onions
1 snack-sized bag of peanuts (chopped)
Handfull of chopped cilantro
1 Cup Wonton Strips (I love these)
Asian Sesame Dressing to taste
I slapped the chicken on the Foreman Grill (it's getting so nice out, if I had a grill, I would have grilled them outside!) and set to mix up the other ingredients.
I threw everything in a bowl and mixed it all up. Once the chicken was done, I let it cool off for a bit so it wouldn't wilt my slaw and chopped it up into the salad.
Voila! Dinner was that easy. And I had plenty of leftovers for lunch tomorrow! I will note, saving the wonton strips for right before you serve is generally a good idea. They get a little soggy.