No-Cook Asian Chicken Salad
Total Time
15 minutes
Prep Time
15 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6 servings
- 1/3 cup rice wine vinegar
- 3 tablespoon soy sauce
- 1 lime (juiced)
- 1/2 cup peanut butter
- 2 cloves garlic (finely chopped)
- 1/2 head Napa cabbage (thinly sliced)
- 1/2 head Red cabbage (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 large carrot (shredded)
- 6 green onions (thinly cut on the bias)
- 1 avocado (thinly sliced)
- fresh basil (thinly sliced)
- fresh cilantro
- 1-2 cups shredded chicken breast (optional)
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Preparation
Step 1
Whisk together the rice wine vinegar, soy sauce, lime juice, peanut butter and garlic until smooth.
Step 2
Combine the Napa cabbage, red cabbage, sliced bell peppers. carrot and green onion and toss together. Add in a handful of avocado, sliced basil and fresh cilantro along with the shredded chicken.
Step 3
Pour the liquid mixture over the vegetables and chicken and toss to combine. Season with extra soy sauce if needed and serve immediately.
Step 4
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