Chopped Thai Chicken Salad

Ingredients:

Thai Chicken Salad

• 3–4 cups cooked shredded chicken

• 1 head of green cabbage (3–4 cups shredded)

• 1–2 large carrots (2 cups grated)

• 1 green papaya or mango (1–2 cups grated) (optional)

• 1 cup fresh cilantro, chopped

• 1/2 cup peanuts, chopped

• 1/2 cup green onions, sliced

• 3–4 red serrano peppers, sliced

• salt and lime juice to taste

Peanut Dressing

• 1/2 cup peanut butter

• 1/3 cup coconut aminos

• 1/3 cup sesame oil (toasted or dark)

• 1/4 cup rice vinegar

• 2 tablespoons chili paste (sriracha works, too)

• a small knob of fresh ginger, peeled

• a clove of fresh garlic, peeled

• 1/4 cup water to thin to desired consistency

Instructions:

1. Chop: Put on some good music, pour a drink, and start choppin’!

2. Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water.

3. Thai Chicken Salad Assembly: Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you’re feeling wild. Serve chilled.

Source: https://pinchofyum.com/chopped-thai-chicken-salad