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Sweet Chili Chicken Salad

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 minutes


4 servings


1  pound  uncooked, marinated H-E-B Sweet Chili Chicken Breasts

1  (10 ounce) bag  angel hair cole slaw

1/2  cup  each chopped cilantro and mint leaves

1/2  seedless or hothouse cucumber

1/2  cup  slivered red onion

1/2  cup  chopped, roasted & salted peanuts


2  tablespoons  Asian fish sauce

2  tablespoons  fresh lime juice

2  tablespoons  Domino Granulated Sugar

2  tablespoons  Nakano Rice Vinegar

1/2  teaspoon  dried red pepper flakes


Heat a large, nonstick skillet over Medium-High heat. Place chicken in skillet and brown 3 to 4 minutes per side. Reduce heat to Medium-Low; cover skillet partially and continue to cook chicken 7 minutes or until done (juices run clear). Remove to a plate and set aside.

Meanwhile, whisk dressing ingredients together in a large salad bowl. Add slaw and toss to coat. Chop cilantro and mint leaves. Cut cucumber in half and then into thin slices. Cut red onion into very thin slivers. Toss vegetables with slaw.

Slice chicken diagonally, across the grain, and then into bite-size pieces. Toss chicken and peanuts with salad. Serve immediately.
Nutritional Information
Calories: 305, Total Fat: 11g, Cholesterol: 47mg, Sodium: 1181mg, Carbohydrates: 31g, Dietary Fiber: 3g, Protein: 21g
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