Tuesday's Meal: Thai Vegetable Salad with Chicken

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.

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