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Prep Time 0:10

Cook Time 0:05

Sometimes we’re in the mood for creamy, decadent comfort food at the end of the day. Other times (particularly if we’ve just gone running) we like to end the day with a big salad topped with protein. We eat this spicy salad with chicken and/or tofu, but when we’re feeling fancy and have a few extra bucks, we top it with grilled shrimp, pork, or salmon.

• Ingredients
• 1 16 oz bag broccoli slaw $1.50
• 10 oz. tofu or 2 boneless/skinless chicken breasts, cubed $2/$5
• 1 small bunch fresh mint, roughly chopped $1
• 1/4 cup peanuts, crushed $2
• 1 tbsp Asian chili sauce 2.50 for 12 oz
• 3 tbsp soy sauce $1.50 for 12 oz
• 1 tbsp honey Pantry
• 1 lime, juiced $0.50
• 3 tbsp vegetable oil, divided Pantry

Total Cost of Recipe $11/$14

Directions

Heat 1 tbsp of the vegetable oil in a medium frying pan over high heat. Add the tofu or chicken and cook thoroughly. If using chicken, you’ll only need to cook the pieces for about 2 minutes on each side. If using tofu, be sure to allow it to develop a crunchy outer layer by cooking it 2-3 minutes on each side, being careful not to burn it. Drain the chicken or tofu on paper towels and set aside.

In a small bowl, whisk together the chili sauce, soy sauce, honey, lime, and remaining vegetable oil. Toss with the broccoli slaw and mint.

To serve, heap half of the dressed slaw on a plate and top with half of the chicken or tofu, half of the crushed peanuts, and additional mint if desired.