Serves

Cooks in

15 mins

Difficulty

Nutrition per serving

Calories

570

Total Fat

36 g

Saturated Fat

7 g

Cholesterol

75 mg

Sodium

460 mg

Total Carbohydrates

36 g

Potassium

990 mg

Dietary Fiber

9 g

Sugars

20 g

Protein

34 g

Calories

570

Total Fat

36 g

Saturated Fat

7 g

Cholesterol

75 mg

Sodium

460 mg

Total Carbohydrates

36 g

Potassium

990 mg

Dietary Fiber

9 g

Sugars

20 g

Protein

34 g

Ingredients

i) Thai Chicken Salad Ingredients

3 cups Shredded cooked chicken

2 cups Shredded purple cabbage

1 cup Shredded green cabbage

1 Avocado, diced

1 Mango, peeled, pitted and diced

1 Large carrot, julienned or shredded

1 Red pepper, cored and julienned (or diced)

1 cup Roughly chopped fresh cilantro leaves

0.5 cup Chopped green onions

0.25 cup Chopped cashews or peanuts

ii) Peanut Dressing Ingredients

0.5 cup Natural peanut butter

3 tbsp Hot water

2 tbsp Rice wine vinegar

2 tbsp GF soy sauce or tamari

2 tbsp Honey

0.25 tbsp Sesame oil

Juice of 1 lime

1 pinch Red pepper flakes

Instructions

Step 1

To make the dressing, whisk ingredients under “Peanut Dressing Ingredients” together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.

Step 2

To make the salad, toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

Adapted from: http://www.gimmesomeoven.com/rainbow-thai-chicken-salad-recipe/