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.

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