Thai Chicken Chopped Salad with Peanut Dressing

• Gluten free

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 1 1/2 cups Carrots
  • 1 large clove Garlic
  • 16 oz Napa cabbage
  • 1 1/2 cups Red bell peppers

• Condiments

  • 3 tbsp Honey
  • 2 tbsp Lime juice, freshly squeezed
  • 1/3 cup Peanut butter, creamy
  • 2 tbsp Soy sauce, low sodium
  • 1/4 tsp Sriracha

• Oils & Vinegars

  • 2 tbsp Canola oil
  • 2 tbsp Rice vinegar
  • 1 tsp Sesame oil, regular or toasted

• Liquids

  • 1 Water

Found on fivehearthome.com

Description

Directions

• To prepare the dressing, place the clove of garlic in a small food processor or blender. Pulse until garlic is finely minced. Add the peanut butter, honey, soy sauce, lime juice, rice vinegar, canola oil, sesame oil, and sriracha. Process or blend until completely smooth and combined. If dressing is too thick, add 1 teaspoon warm water and blend again. Repeat until desired consistency is reached. Taste the dressing and adjust to taste by adding a bit more soy sauce (for saltier), honey (for sweeter), or sriracha (for hotter). (Alternatively, finely mince the garlic by hand, combine all of the ingredients in a large bowl, and briskly whisk until the dressing is smooth and emulsified.)
• To prepare the salad, place the chopped Napa cabbage in a large bowl. Arrange the chicken, peppers, and carrots on top. Drizzle with desired amount of dressing, toss to combine, and garnish with cilantro leaves, peanuts, sesame seeds, and freshly-squeezed lime juice. Serve immediately.