Chicken & Broccoli Slaw with Speedy Thai Peanut Sauce
This salad is one of my favorite ways to stretch a little extra chicken into a light yet complete (and really easy) meal. If you like your salads with a liberal coating of dressing or add multiple extras, double the sauce recipe and drizzle a little extra over top when serving.

Yields 4 servings (and approximately 1/3 cup sauce).

For the peanut sauce

  • 1 tablespoon creamy peanut butter
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce (use a gluten-free or low-sodium option, if necessary)
  • 1 tablespoon packed brown sugar*
  • Optional: 1/2 teaspoon sriracha sauce

For the salad

  • 1 (10-ounce) bag broccoli slaw
  • 2 cooked chicken breasts, chopped (I love using leftover chicken cooked with this 3-ingredient marinade )
  • 1/4 cup roasted sunflower seeds or 1/3 cup peanuts
  • Optional extras: 1 small red bell pepper, chopped; 5-6 sliced radishes; 2 thinly sliced scallions; 1/4 cup chopped cilantro or parsley


  1. In a small bowl, thoroughly combine all of the peanut sauce ingredients.** (If the peanut butter is cold, warming it slightly in the microwave or allowing it to sit at room temperature for a few minutes will allow it to mix more easily with the other ingredients.)
  2. To a large bowl, add the broccoli slaw, chicken, and optional extras. Pour the sauce over top and toss to thoroughly coat. At this point, you may cover the salad and refrigerate until ready to eat. Sprinkle with the sunflower seeds or peanuts just before serving.


  • *I have used honey as a substitute for the brown sugar. I do prefer brown sugar but honey is a fine option if that is what you prefer or have on hand.
  • **You can experiment using this quick sauce on other salads, chicken, pork, or anything to which you’d like to lend an Asian flavor, from pizza to sandwiches, pasta to lettuce wraps. Double the recipe, as needed.

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