1lb.cooked boneless skinless chicken breastsshredded (from about 20 oz raw chicken)*
2cupscoleslaw mix(5 oz)
¼cupgreen onionsthinly sliced
Make the dressing:
In a large salad bowl, whisk the peanut butter, water, soy sauce, and rice vinegar. Whisk for a few minutes until smooth, stopping to scrape the sides of the bowl with a rubber spatula once or twice.
Whisk in the red curry paste, the garlic, and the ginger. Check the mixture's consistency and add a bit more water if needed (try a tablespoon). Your goal is to achieve a dressing consistency. Take a look at the video to see the consistency I get with my ingredients. Not too thick, not too runny.
Make the salad:
To the same bowl, add the shredded chicken, the coleslaw mix, the green onions and the chopped cilantro. Mix after each addition.
Mix the salad for a few more minutes, slowly and thoroughly, until all salad components are well-coated in the dressing and there's no excess dressing pooling on the bottom.
Serve immediately, or cover and refrigerate for one hour to allow the flavors to meld. Mix one more time, then serve.
*If you need to cook the chicken breasts, place them in a baking dish, lightly spray them with oil, season with a pinch of salt and pepper, then bake them in a 450F oven until cooked through, 20-25 minutes. Transfer to a plate and let them rest until cool enough to handle, then shred them. Here's a detailed recipe for baked chicken breasts.