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Thai Peanut Chicken Salad

Thai Peanut Chicken Salad

20 Min.

When people ask me how to simplify dinner, I have a handful of go-to suggestions, one of which is to follow this formula: complex carb + vegetable(s) + protein + optional flavor booster (sauce, dip or dressing). Dinner doesn’t need to be complicated, require an abundance of ingredients or take a lot of time to be delicious and nutritious. This Thai Peanut Chicken Salad is the perfect example, and it’s made with a handful of shortcuts.

  • 8 oz. Heinen’s Whole Wheat Spaghetti (half of the 16 oz. box; save the rest for another time)
  • 1 package Fresh Express 3-Color Deli Coleslaw
  • 1 ½ cups matchstick or shredded carrots
  • Heinen’s Pulled Chicken (or rotisserie chicken, leftover chicken)
  • Two Brothers Thai Peanut Sauce
  • ½ cup chopped fresh cilantro
  • ½ cup Heinen’s Extra Large Virginia Peanuts, coarsely chopped

1. Bring a large pot of water to boil; salt to taste. Cook pasta according to package directions, until al dente. Drain and rinse under cold running water; drain again and transfer to a very large bowl.

2. To the pasta add the coleslaw, carrots and chicken. Using tongs, toss everything until well-mixed. Add enough peanut sauce to coat/taste and mix in cilantro. Serve topped with chopped peanuts.

This recipe was developed in paid partnership with Heinen’s Grocery Store. Check out the original post here.

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