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      Thai Chicken Salad

      Thai Chicken SaladBy: Chef Emerald Coleman

      Ingredients:

      • One 10 oz bag Angel hair coleslaw
      • 3 cups cooked chicken, chopped
      • 1 Red bell pepper, chopped
      • 1/2 cup Roasted, salted peanuts, chopped
      • 1/2 Green onion, sliced
      • 1/4 cup fresh Mint, chopped
      • 1/4 cup fresh Cilantro, chopped
      • 1 tbsp Olive oil
      • 1 tsp Kosher salt
      • Lime vinaigrette
      • 25 Wonton wrappers

      Directions:

      1. In large bowl, stir together coleslaw and next 6 ingredients. {}Add Lime vinaigrette, stirring to combine.

      2. Preheat oven to 400 degrees. {}Spray a large baking sheet with nonstick cooking spray.

      3. Place Wonton wrappers in single layer on pan. {}Brush with Olive oil and sprinkle with salt.

      4. Bake for 5 minutes or until golden brown. {}Let cool on pan for 10 minutes.

      Serve with Chicken salad.

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