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Thai Peanut Chicken Salad

1 pound chicken boneless, skinless chicken breasts or tenders, cooked and shredded
1/2 green cabbage, sliced
1/2 red cabbage, sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/4 red onion, thinly sliced
2 carrots, julienned/thinly sliced
1/3 cup fresh cilantro, chopped
1/4 cup creamy peanut butter
1 lime, zested and juiced
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon honey
2 cloves garlic, minced
1/2 teaspoon ground ginger
Kosher salt and freshly ground pepper, to taste

In a medium bowl, whisk together peanut butter, lime juice and zest, rice vinegar, soy sauce, honey, garlic and ginger. Taste and adjust as needed, then set aside.
In a large bowl, combine green and red cabbage, bell peppers, red onion, carrot and cilantro.
Add chicken on top, then pour dressing over everything, and toss together.
Taste and adjust seasoning, if necessary.