Easy Thai Chicken Salad with Scallion Pancakes

  • Prep 30 min
  • Total 40 min
  • Ingredients 10
  • Servings 6

Ingredients

Dressing

1
cup coconut milk (not cream of coconut)
1/2
cup sweet chili sauce
2
tablespoons peanut butter, melted
1/2
to 1 lime

Salad

1
deli rotisserie chicken (about 2 lb) or cooked whole chicken
1
bag (12 oz) broccoli slaw mix
3
scallions (green onions), thinly sliced

Scallion Pancakes

1
can (7.5 oz) Pillsbury™ refrigerated buttermilk biscuits
3
scallions (green onions), thinly sliced
3
tablespoons garlic-infused olive oil

Steps

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  • 1
    To make Dressing, in small bowl, stir together coconut milk, melted peanut butter and sweet chili sauce. Add juice from 1/2 lime; mix well. Taste dressing to see if it needs a little more lime. Adjust accordingly.
  • 2
    To make Salad, remove and discard skin and bones from chicken. Shred chicken; place in large bowl. Gently stir in broccoli slaw mix and 3 sliced scallions. Add Dressing; toss well. Refrigerate until ready to serve; serve chilled or at room temperature.
  • 3
    To make Scallion Pancakes, separate dough into 10 biscuits; place on clean cutting board with pinch of 3 sliced scallions under each biscuit. Using rolling pin, roll out each biscuit until flat.
  • 4
    Heat 8-inch nonstick skillet over medium heat. Add 1 tablespoon oil to skillet. Place flattened biscuit in skillet; cook 30 to 50 seconds on one side. Turn; cook 30 to 50 seconds on other side. Remove “pancake” from skillet; place on paper towel to cool. Repeat with remaining biscuits, adding more oil to skillet as needed. Serve with Salad.

Notes









Tips

Expert Tips

  • This is a perfect meal to jazz up your weeknight chicken. I typically grab a deli rotisserie chicken from my neighborhood market which makes this recipe super fast and easy.
  • You can find garlic-infused oil in the oil section of your local market.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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