Thai Chicken Salad

Thai Chicken SaladBy: Chef Emerald Coleman


  • 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


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.