Chopped Thai Chicken Salad

Thai Chicken Salad

3–4 cups cooked shredded chicken

1 head of green cabbage (3–4 cups shredded)

1–2 large carrots (2 cups grated)

1 green papaya or mango (1–2 cups grated) (optional)

1 cup fresh cilantro,

chopped1/2 cup peanuts,

chopped1/2 cup green onions,

sliced3–4 red serrano peppers,

salt and lime juice to taste

Peanut Dressing

1. 1/2 cup peanut butter

2. 1/3 cup low sodium soy sauce

3. 1/3 cup sesame oil (toasted or dark)

4. 1/4 cup rice vinegar

5. 2 tablespoons chili paste (sriracha works, too)

6. 2 tablespoons sugara small knob of fresh ginger, peeleda clove of fresh garlic, peeled1/4 cup water to thin to desired consistency3xINGREDIENTS
   

INSTRUCTIONS

Chop: Put on some good music, pour a drink, and start choppin’!

1. Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water.

2. Thai Chicken Salad Assembly: Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you’re feeling wild. Serve chilled.