One Year Ago: Raspberry Caramelized Onion Chicken
Two Years Ago: Mango Ice Cream
Three Years Ago: Coconut Fluff Dip
Thai Chicken Salad Pitas
-1 1/2-2 cups chicken, cooked and shredded
-2 cups shredded broccoli slaw
-1 bell pepper, seeded and diced
-3 green onions, chopped (green parts only)
-1/3 cup roasted peanuts
-1/4 cup peanut butter
-1/8 cup soy sauce (low sodium)
-1 tbsp rice vinegar
-1/2 tbsp sesame oil
-sriracha, to taste
-pita bread, for serving
1. In a small bowl, whisk together the soy sauce, peanut butter, rice vinegar, and sesame oil. Add sriracha, to taste. If too thick, thin with a tablespoon or two of water.
2. In a larger bowl, mix together chicken, broccoli slaw, bell pepper, and green onions. Toss with dressing and stir to evenly coat.
3. Cut pita bread in half to form pocket. Stuff with chicken mixture. Sprinkle with peanuts and serve.