TOTAL TIME: 15 MINS
PREP TIME: 15 MINS
INGREDIENTS:
THAI CHICKEN SALAD INGREDIENTS:
- 3 cups shredded cooked chicken
- 2 cups shredded purple cabbage
- 1 cup shredded green cabbage
- 1 avocado, diced
- 1 mango, peeled, pitted and diced
- 1 (large) carrot, julienned or shredded
- 1 red pepper, cored and julienned (or diced)
- 1 cup roughly chopped fresh cilantro leaves
- 1/2 cup chopped green onions
- 1/4 cup chopped cashews or peanuts
PEANUT DRESSING INGREDIENTS:
- 1/2 cup natural peanut butter
- 2-3 tablespoons hot water
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
- 2 tablespoons honey
- 1/4 teaspoon sesame oil
- juice of 1 lime
- pinch of red pepper flakes
DIRECTIONS:
SALAD:
Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.
DRESSING:
Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.
Original recipe from GimmeSomeOven.com can be found here!
