Thai Chicken Salad
Yield: 4
Calories: 235kcal
Materials
- ½ napa Cabbage (leaves only) thinly sliced
- ¼ small red Cabbage thinly sliced
- 2 medium carrots grated
- 3 green onions thinly sliced
- 2 cups chicken breast boiled and shredded
- ¼ cup fresh cilantro (no stems)
- 1 bunch green leaf or romaine lettuce
Dressing
- 1 lime (or lime juice) juiced
- 3 tbsp peanut butter
- 2 tbsp soy sauce (low sodium)
- 3 tsp agave nectar (or honey)
- 2 tsp fish sauce
- 2 tsp rice vinegar
- 2 tsp chili garlic sauce
Instructions
- 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.
- In a large bowl, combine the cabbages, carrots, green onions, cilantro and chicken breast. Toss with the dressing. Garnish with the toasted almonds or pine nuts.