Now that summer is official, (and it actually feels like summer the last few days with the temps here!), it was a good time to make some chicken salad. My family doesn't necessarily like it when I change certain recipes I make, and they weren't keen on the idea of me making a different style of the traditional chicken salad! So, that being said, this wasn't very popular with the kids unfortunately, but my husband and I sure enjoyed it! I love the traditional salad with the dried cherries, fruit, etc., but this one was perfect for this time of the year! So many flavors, and yet they all marry so well together- creating an orchestra of flavors in every bite! There's several traditional "Thai" ingredients in here that I have combined with a base of mayo: peanuts, chili paste, coconut milk, ginger, lime, cilantro, sesame, and lemongrass. I didn't add very much chili paste, (since my family doesn't like "hot" foods), but you can still get that little "zing" of mild heat. Adding in the red cabbage and broccoli slaw adds freshness, texture, and great balance in nutrition. (Plus, I purchased some slaw mix as a time saver!)
I used a Lemongrass essential oil instead of fresh for a couple reasons. First of all, the oil is concentrated in flavor, and there's no chopping involved! Lemongrass in it's fresh state is essentially a grass- similar to celery stalks, but even "woodier" or tougher. This grass is native to India, and a staple ingredient in Thai & Asian cuisine.
It's best chopped and cooked to tenderize it and bring out the natural flavors, but you wouldn't want to use fresh lemongrass in something that is not cooked! As with the sesame oil, you do want to be careful not to add too much, because using flavored oils in any recipe can be tricky. Since it's highly concentrated in flavor, it can easily take over the other flavors and ingredients in your recipe! If you don't have the Lemongrass essential oil, simply add in some lemon zest, (zest of about 1 lemon), to add that "lemon" flavor, or just leave it out altogether!
****Lemongrass also contains a powerhouse of health benefits, and has been used for medicinal purposes for many centuries. An added benefit to this delicious salad!
I actually served this salad in pita pockets as a sandwich, but lettuce cups would be a healthy and refreshing alternative on those really hot days! You can also serve as a sandwich on any style bread, or even on a bed of fresh greens as a salad. I added some additional "crunch" and flavor by sprinkling some chopped peanuts, scallions, and dried shredded coconut chips over the top right before serving. So delicious, and one of those salads that improves in flavor the next day!

Yields: 4-6 servings

Total prep time: 20-30min.

Ingredients:
2- 2 1/2 # of cooked chicken

1/2 cup+ Mayo
Juice of 1/2 a lime
2 T. creamy peanut butter
1/8- 1/4 t. Thai Chili Paste ***Add more if you like the "heat"!
1/4 t. fresh ground ginger (or 1/2 t. ground ginger)
3-4 T. Coconut milk
2 T. Soy Sauce
About a handful of chopped cilantro
A "dash" or 2 of Sesame oil
2-3 drops of Lemongrass EO **can sub with zest of 1 lemon, or omit altogether

2 scallions chopped ***reserve some for garnish
1/2 cup shredded red cabbage
About 6 oz. (almost 1/2 bag) purchased Broccoli Slaw Mix

Garnish: Chopped peanuts, cilantro leaves, coconut chips
Additional items: bread, Bib or Endive lettuce leaves, or salad greens

1) For the cooked chicken; you can poach, bake, or saute your chicken breast. Or, can use rotisserie chicken, or canned chicken as well. If using whole, or other parts of the chicken, be sure to remove the meat from the bone and skin. Chop or shred the chicken into small pieces, and place in a shallow pan, or on a sheet tray in the fridge to chill until ready to mix in to the salad. ****Note: you don't want to add hot or warm chicken to the dressing! The chicken should be cooked at least 2 hours prior to putting the salad together so it has the proper time to cool.

2) In a medium sized mixing bowl, whisk together the mayo, lime juice, and creamy peanut butter until no lumps, and well combined. Add in chili paste, ginger, coconut milk, soy, cilantro, and lemongrass eo until well combined. Taste test at this time, and adjust flavors according to your personal taste.
Add in the chopped chicken and scallions and mix. Add in the some of the slaw and red cabbage, and stir to coat everything. **You don't want your salad to be dry, so only add enough of the slaw and cabbage until everything is coated. You can always add more mayo if need be.

3) Either serve the salad immediately, or place in a sealed container, or covered with plastic wrap in the fridge, until ready to use. Whether serving as a sandwich, in lettuce cups, or on a bed of greens, you can garnish the salad right before serving by sprinkling over some chopped peanuts, coconut chips, or cilantro leaves over the top.
***Best consumed within 2-5 days of preparing. If this is to be served at a party or picnic, throw out any leftovers if the salad is sitting out in warm temps for up to an hour!!

***To learn more about Lemongrass eo, and other essential oils, please click on the "Red's RevOILution" tab above!
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