When I saw this recipe on pinterest, I was like: must. have. now. But I also thought to myself that there must be a way to simplify the ingredients so that I wouldn't be in the kitchen all night with a sink full of dishes at the end. There are days I feel like doing that kind of cooking, and then mostly, there are days where I'd like things to come together quickly and easily. This salad is so easy, you'll want to make it every day. Seriously. It's hearty and delicious - the perfect dinner for two on a warm summer night.
2 boneless, skinless chicken breasts, roasted and shredded
1 package of coleslaw mix (carrots and cabbage, no dressing)
1 green mango
1 bunch green onions
1/2 cup fresh cilantro
1/2 cup chopped peanuts spicy peanut sauce (I use House of Tsang Bangkok Sauce)
Start by prepping your chicken and putting it in the refrigerator to cool. Throw your cabbage and carrots into a salad bowl. Chop your mango into small bite size pieces - if you can't find a green one, just go for least ripe. You want it to be nice and tart. Slice your onions, including some of the green tops, and chop your cilantro. Add it all to your cabbage. Add in the cooled chicken and top with your chopped peanut. Drizzle with peanut sauce (which you can find in the Asian aisle at your grocery story) and toss just before serving. Prepare for delight and a tight squeeze from whoever you're sharing with, because they're going to love you just a little bit more than they do already.
If there are any leftovers, store them in an airtight container in the fridge for up to one day. Enjoy!