Rainbow Thai Chicken Salad
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.8 out of 5 stars
(13)
Ingredients
0 servings
- 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
- 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
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Preparation
Step 1
To Make The Salad:
Step 2
Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.
Step 3
To Make The Dressing:
Step 4
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.
Step 5
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