Thai Chicken Salad

 Recipe From: Misti

Made this for dinner tonight. could eat this everyday as well as probably drink the dressing. :)  I did roasted cashews instead of peanuts and didn't use the poblano peppers. They were too spicy for me since I got the green ones. I don't know, maybe the red are less spicy...

 

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 low sodium soy sauce

1/3 cup sesame oil (toasted or dark)

1/4 cup rice vinegar

2 tablespoons chili paste (sriracha works, too)

2 tablespoons sugar

a small knob of fresh ginger, peeled

a clove of fresh garlic, peeled

1/4 cup water to thin to desired consistency

INSTRUCTIONS:

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

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

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.