Thai Chicken Salad
For the Salad: 6 cups Pre cut shredded cabbage mix 1 1/2 cup
Cooked and shredded chicken breast 2 Green onions, thinly sliced 1/4 cup Chopped cilantro (or small handful) 1 small Red bell pepper, finely diced 1 small Orange bell pepper, finely diced Optional: Chopped peanuts (or almonds) for topping
For the Dressing: 1/4 cup Peanut butter 2 tbs Soy sauce 2 tbs Rice Wine Vinegar 1 tbs Lime juice 1 tbs Honey or Sweetener (to taste) 1/8 tsp Ginger (dry spice)
Pinch Salt & Pepper Method: 1.
To Make the Salad: Place cabbage in a large bowl and add the top with chicken, green onions, cilantro and bell pepper. Toss to combine. 2.
To Make the Dressing: Microwave peanut butter for 20-30 seconds, or until it is just melted. (If you are using peanut flour, simply mix it with water until it is watery enough to resemble melted peanut butter). Whisk together peanut butter, soy sauce, vinegar, lime juice, sweetener in a small until everything is combined. (OR you could simply blend everything together until smooth).
Refrigerate until ready to serve. 3.
When you are ready to enjoy your salad, pour the dressing on top of the salad and gently toss to combine. Divide salad into two servings and top with peanuts or almonds if you desire. Enjoy!
Servings: 2 (1 salad per serving)