Warm Thai salad

 Cooking 20 minutes
 Preparation 10 minutes
 4 servings

Ingredients

  • 1 container (250 mL) of grilled antipasto mushrooms
  • 3 skinless chicken breasts cut into strips
  • 1 bag (454 g) Florette coleslaw
  • 125 mL (1/2 cup) Thai peanut sauce
  • 2 sliced ​​green onions

Steps

  1. Drain the grilled mushrooms, making sure to reserve 30 ml (2 tablespoons) of preserving oil.
  2. In a skillet, heat reserved oil over medium heat.
  3. Brown the chicken strips for 2 minutes on each side.
  4. Add the coleslaw and the grilled mushrooms and cook for 3 to 4 minutes.
  5. Add peanut sauce and cook for 1 to 2 minutes.
  6. When serving, sprinkle with chopped green onions.

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