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This rainbow thai chicken salad is full of amazing colors and fresh flavors that you will love!

YIELD: ABOUT 4-6 SERVINGS

PREP: 15 MINS TOTAL: 15 MINS

INGREDIENTS:

THAI CHICKEN SALAD INGREDIENTS:

  • 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

PEANUT DRESSING INGREDIENTS:

  • 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

DIRECTIONS:

TO MAKE THE SALAD:

  • Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

TO MAKE THE DRESSING:

  • 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.
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