Rainbow Thai Chicken Salad

Name: Rainbow Thai Chicken Salad
Total time: 15 min
Cuisine: Indonesian
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; 1/2 cup chopped green onions; 1/4 cup chopped cashews or peanuts; 1/2 cup natural peanut butter; 2 -3 tablespoons hot water; 2 tablespoons rice wine vinegar; 2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari); 2 tablespoons honey; 1/4 teaspoon sesame oil; juice of 1 lime; pinch of red pepper flakes

This rainbow thai chicken salad is full of amazing colors and fresh flavors that you will love!

⏱️ 15 min 🔪 Prep: 15 min 📊 Easy ⭐ 4.8 (13) 👁️ 8 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

4 servings

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
1/2 cup chopped green onions
1/4 cup chopped cashews or peanuts
1/2 cup natural peanut butter
2 -3 tablespoons hot water
2 tablespoons rice wine vinegar
2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
2 tablespoons honey
1/4 teaspoon sesame oil
juice of 1 lime
pinch of red pepper flakes

Steps

Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.
Whisk all 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.

Source: Gimme Some Oven by Ali