Thai Chicken Salad (Rotisserie Chicken)

Roasted Garlic Balsamic Honey Brussels

Rotisserie Thai chicken salad

❣️what you need:

•1 rotisserie chicken - 2 - 2.5 cups shredded (I just shredded the breast part!)

•1/4 cup of diced carrots - you could use shredded too! I used carrot chips because I wanted to use them a vessel to eat the chicken salad later 😂

•3 stalks green onions - sliced (green and white part)

•1/4 Greek yogurt

•1/4 cup peanut butter (could be creamy or I feel like crunchy could work too?!)

•2 tbsp soy sauce

•1 tbsp rice wine vinegar

•1 lime juiced

•1 tsp sesame oil

•salt

•chili crunch oil for drizzle on top (or sriracha)

❣️what to do:

•if you’re lazy like me - make your dressing in your mixing bowl first (so you don’t have to clean another bowl 🫣🤪).

•chop your veggies - add to dressing.

•shred your chicken - add to veggies & dressing. Give a big stir!

•top with chili crunch oil and serve!

*can be eaten immediately (like I did today ❣️) but as always with a chicken salad letting it sit in the fridge for 30 mins + really helps the flavor develop!