Asian Shredded Chicken Salad

• Meat

  • 3 cups Chicken breast meat, cooked

• Produce

  • 2 Carrots, medium
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh root
  • 2 Green onions
  • 4 cups Napa cabbage
  • 1/4 cup Peanuts, roasted
  • 1 cup Radicchio

• Condiments

  • 1/2 tsp Fish sauce
  • 1/4 cup Peanut butter, Powdered
  • 3 tbsp Soy sauce
  • 2 tbsp Unpasteurized honey

• Oils & Vinegars

  • 2 tbsp Peanut oil
  • 1/4 cup Rice vinegar, unseasoned

• Other

  • 1 tbsp Sambal oelek

Found on thehealthyfoodie.com

Description

Ingredients

• 3 cups (325g) shredded cooked chicken breast meat
• 4 cups (250g) shredded Napa cabbage
• 1 cup (60g) shredded radicchio
• 2 medium carrots, peeled and grated
• 2 green onions, sliced thinly
• ¼ cup (45g) chopped roasted peanuts
• ¼ cup (25g) powdered peanut butter
• ¼ cup (60 ml) unseasoned rice vinegar
• 2 tbsp soy sauce or coconut aminos
• 2 tbsp peanut oil
• 2 tbsp unpasteurized honey
• 1 tbsp sambal oelek
• ½ tsp fish sauce
• 1 tbsp grated fresh ginger root
• 2 cloves garlic, minced

Directions

• Place the shredded chicken meat, Napa cabbage, radicchio, grated carrots, sliced green onions and chopped peanuts in a large mixing bowl.
• Combine all the ingredients for the vinaigrette in a separate bowl or measuring cup and whisk until well combined. Pour over the salad and then toss well, preferably with your hands, to gently massage and bruise the ingredients as you mix.
• Serve immediately, or refrigerate for about an hour to allow flavors to meld.
• Leftovers will keep well for up to a couple of days in the refrigerator.

Nutrition