Thai Chopped Chicken Salad

Recipe adapted from Pinch of Yum.

Ingredients:

Salad:

• 1 rotisserie chicken, breasts shredded (about 3 c.)
• 4 c. Napa cabbage, shredded
• 1–2 large carrots, julienned
• 1 c. cucumbers, chopped
• 2 mangoes, diced
• 1 c. fresh cilantro, chopped
• 3/4 c. fresh mint, chopped
• 1/2 c. peanuts, chopped
• 1/2 c. green or red onions, sliced
• 3–4 jalapenos, sliced

Peanut Dressing

• 1/2 c. peanut butter
• 1/3 c. soy sauce
• 1/3 c. sesame oil
• 1/4 c. rice wine vinegar
• 1 lime, juiced
• 2 TBSP sriracha
• 2 TBSP sugar
• 1 TBSP ginger paste
• 1 garlic clove, peeled
• 1/4-1/2 c. water to thin to desired consistency

Directions:

1. Salad: In a large serving bowl add all the salad ingredients.
2. Dressing: Pulse peanut butter through garlic in the food processor or blender. Adjust consistency with water.
3. Assembly: Add dressing to salad and toss to combine.

Thai Chopped Chicken Salad: