Thai Chicken Salad

• Gluten free

• Meat

  • 2 cups Chicken breast, cooked

• Produce

  • 2 Carrots, grated (about 1 cup, medium
  • 1/4 cup Cilantro
  • 3 Green onion
  • 1 Lime
  • 1/2 Napa cabbage, thinly sliced (about 4 cups
  • 1/4 Red cabbage, thinly sliced (about 2 cups, small

• Condiments

  • 3 tsp Agave nectar
  • 1 tsp Chili garlic sauce
  • 2 tsp Fish sauce
  • 3 tbsp Peanut butter, natural
  • 2 tbsp Soy sauce, low sodium

• Oils & Vinegars

  • 2 tsp Rice vinegar

• Nuts & Seeds

  • 3 tbsp Almonds, toasted

Found on cookincanuck.com

Description

Ingredients

• ½ Napa cabbage, thinly sliced (about 4 cups)
• ¼ small red cabbage, thinly sliced (about 2 cups)
• 2 medium carrots, grated (about 1 cup)
• 3 green onion, thinly sliced
• ¼ cup minced cilantro
• 2 cups cooked, shredded chicken breast
• 3 tbsp slivered almonds, toasted
• 1 lime, juiced
• 3 tbsp natural peanut butter
• 2 tbsp low-sodium soy sauce
• 3 tsp agave nectar (or honey)
• 2 tsp fish sauce
• 2 tsp rice vinegar
• 1 tsp chili garlic sauce

Directions

• In a large bowl, combine the Napa cabbage, red cabbage, carrot, green onion, cilantro and chicken breast. Toss with the dressing. Garnish with the toasted almonds. Serve.
• In a small glass bowl, combine the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth.

Nutrition