Thai Chicken Chopped Salad with Peanut Dressing


Thai Chicken Chopped Salad is exploding with contrasting flavors and textures of crunchy Napa cabbage, juicy chicken, colorful peppers, sweet carrots, salty peanuts, & fresh cilantro, all finished off with an amazing Peanut Dressing!

Yield: 6 servings

Ingredients
FOR THE DRESSING:
  • 1 large clove of garlic
  • 1/3 cup creamy peanut butter
  • 3 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons freshly-squeezed lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons canola oil (or another light vegetable oil)
  • 1 teaspoon sesame oil (regular or toasted)
  • 1/4 teaspoon sriracha
  • Warm water, 1 teaspoon at a time, to thin dressing to desired consistency (only if needed)


FOR THE SALAD:
  • 16 ounces chopped Napa cabbage (or hearts of romaine, or a combo of the two)
  • 3 to 4 cups chopped or shredded cooked chicken
  • 1 1/2 cups thinly sliced red bell peppers (or multi-colored mini sweet peppers)
  • 1 1/2 cups julienned (or shredded) carrots
  • For serving: cilantro leaves (chopped or torn), chopped salted peanuts, sesame seeds, and lime wedges


Instructions
or full instructions you can go to fivehearthome.com.

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