Makes 3-4 servings (6 cups salad)
This salad makes a tasty refreshing entree on a sunny day. Make the dressing yourself, or save time and ingredients with a bottled dressing. Rotisserie chicken from the deli is another great timesaver, too.
3 tablespoons peanut butter
2 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon chili garlic sauce
2 tablespoons brown sugar (or honey)
1 teaspoon minced ginger
1/2 bag coleslaw mix or broccoli-coleslaw mix (about 2 ½ cups)
1/2 cup thinly sliced red pepper
1/2 cup loosely packed cilantro leaves
1/4 cup chopped scallions
1/2 cup diced pineapple
2 cups cooked cut-up chicken (about 12 ounces)
In a small bowl, combine dressing ingredients stirring with a whisk until well blended. In a large bowl, toss together remaining ingredients; stir in dressing.
Note: If you don’t have a lot of ingredients on hand for making the dressing or you want to save time, substitute 1/2 cup bottled Asian-style peanut sauce for the dressing.