ASIAN COCONUT CHICKEN SALAD WITH WARM PEANUT DRESSING
1 serving Sesame-Almond Napa Slaw
1 serving Coconut Chicken
2 tablespoons Chutatip's Peanut Sauce, warmed
Reheat the chicken under the broiler until hot and sizzling, if necessary. Arrange the slaw in the center of a dinner plate. Slice the chicken in thin bias slices and arrange over the slaw. Drizzle warm peanut sauce over everything and eat at once.
Makes 1 serving
Do not freeze
Per Serving: 696 Calories; 56g Fat; 38g Protein; 16g Carbohydrate; 8g Dietary Fiber; 8g Net Carbs
I came up with this salad to use up some leftover slaw, Coconut Chicken and Peanut Sauce. The combination of flavors and textures is wonderful. I would make all three dishes again just to make this salad. Click the photo above to view a close-up of the salad.
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