Spicy Thai Salmon Chopped Salad

• Gluten free

• Meat

  • 2 (2.5 oz chicken of the sea's sriracha flavored salmon pouch

• Produce

  • 2 cups Bell peppers, sweet
  • 1/3 cup Cilantro
  • 1 cup Edamame
  • 1 clove Garlic
  • 2 Green onions
  • 6 cups Kale
  • 1/2 cup Matchstick carrots
  • 1/3 cup Peanuts, roasted

• Canned Goods

  • 3/4 cup Coconut milk

• Condiments

  • 2 tbsp Lime juice
  • 1/4 cup Peanut butter, creamy
  • 1 tsp Sriracha

Found on thenovicechefblog.com

Ingredients

• 3/4 cup coconut milk
• 1/4 cup creamy peanut butter
• 1 clove garlic, minced
• 2 tablespoons lime juice
• 1-2 teaspoons Sriracha
• 6 cups chopped kale
• 2 cups sliced sweet bell peppers
• 1 cup shelled edamame
• 1/2 cup matchstick carrots
• 1/3 cup chopped cilantro
• 2 green onions, diced
• 2 (2.5 oz) Chicken of the Seas Sriracha Flavored Salmon Pouch
• 1/3 cup chopped roasted peanuts

Directions

• In a small bowl, whisk together coconut milk, peanut butter, garlic, lime juice and Sriracha. Set aside. In a large bowl, toss together kale, bell peppers, edamame, carrots, cilantro, and green onions. When ready to serve, top salad with salmon and peanuts. Drizzle on the salad dressing and toss to coat.