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Ingredients
Thai Chicken Salad:- 3 cups shredded cooked chicken
- 2 cups shredded purple cábbáge
- 1 cup shredded green cábbáge
- 1 ávocádo, diced
- 1 mángo, peeled, pitted ánd diced
- 1 (lárge) cárrot, julienned or shredded
- 1 red pepper, cored ánd julienned (or diced)
- 1 cup roughly chopped fresh cilántro leáves
- 1/2 cup chopped green onions
- 1/4 cup chopped cáshews or peánuts
Peanut Dressing:
- 1/2 cup náturál peánut butter
- 2-3 táblespoons hot wáter
- 2 táblespoons rice wine vinegár
- 2 táblespoons soy sáuce (if you áre gluten-free, use GF soy sáuce or támári)
- 2 táblespoons honey
- 1/4 teáspoon sesáme oil
- juice of 1 lime
- pinch of red pepper flákes
Instructions
To Make The Salad:- Toss áll sálád ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediátely.
To Make The Dressing:
- Whisk áll ingredients together until combined. If the dressing is too thick, ádd hot wáter á teáspoon át á time until it reáches the consistency you desire.
Article adapted from completerecipes.com/Rainbow-Thai-Chicken-Salad-Recipe