Emily Madden with H-E-B Cooking Connection shares a recipe.
The recipe is as follows:
1 bag Broccoli Coleslaw
1/2 cup Wonton Strips
1/4 cup roasted sunflower seeds
2 Tbsp chopped cilantro
1 Tbsp lime juice
1/4 cup Roberts Reserve Plumb Garlic Thai Sauce
Thin sliced chicken breasts
Adams Reserve That Thai Rub
* Season Chicken with Adams Rub and cook in a skillet heated over med-high heat for about 3 minutes per side, or until juices run clear.
* In the meantime combine lime juice and Plumb Garlic Thai Sauce in a large bowl and whisk to combine.
* Add the remaining ingredients to the bowl and toss well to combine.
* Place salad on a plate and top with the chicken.