Rainbow Thai Chicken Salad
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
- ½ cup chopped green onions
- ¼ cup chopped cashews or peanuts
PEANUT DRESSING INGREDIENTS:
- ½ 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
- ¼ teaspoon sesame oil
- juice of 1 lime
- pinch of red pepper flakes
Instructions
TO MAKE THE SALAD:
- Toss all salad ingredients together until combined.
- Drizzle with dressing or toss to combine, then serve immediately.
TO MAKE THE 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.
