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Thai Chicken Salad with Peanut Dressing
Ingredients
  • subheading: Dressing:
  • ¼ cup creamy peanut butter (I use a no-stir peanut butter spread)
  • ¼ cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger root
  • subheading: Salad:
  • 1 lb. cooked boneless skinless chicken breasts shredded (from about 20 oz raw chicken)*
  • 2 cups coleslaw mix (5 oz)
  • ¼ cup green onions thinly sliced
  • ½ cup cilantro chopped
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