Home - Recipes - Thai-Style Chicken and Cole Slaw with Pita Bread

Thai-Style Chicken and Cole Slaw with Pita Bread

For extra to pack lunches, double the recipe but do not add the dressing. Store both the salad and dressing in the refrigerator in covered containers.

Serves 4
Ready in 15 mins
Prep time 10 mins
Cooking time 5 mins
591 calories per serving


> 14 oz. skinless, boneless chicken breast, diced 1 inch by 1 inch
> 2 tablespoons canola oil
> 2 tablespoons Thai green chili paste
> 1 tablespoon brown sugar
> 1/2 napa cabbage, thinly sliced
> 8 oz. carrot, grated
> 1 red bell pepper, diced
> 4 tablespoons mayonnaise
> 2 tablespoons soy sauce
> 2 teaspoons sesame oil
> 1 green onion, sliced
> 4 pita breads


Over a medium heat, fry the chicken in the canola oil, stirring frequently, for 5 minutes or until cooked through. Add the green curry and brown sugar, combine well and set aside.
Place the cabbage, carrot and bell pepper in a large dish. Mix the mayonnaise, soy sauce and sesame oil in a small bowl and combine with the vegetables.
Add the chicken and ensure all the ingredients are coated with the dressing.
Grill the pita breads until crispy. Sprinkle the salad with the green onion and serve together with the pita breads.

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