Thai Chicken Salad Recipe

Say goodbye to boring salads! This Thai Chicken Salad is chock-full of crunchy cabbage, kale, carrots, green onions, edamame, and juicy chicken, all topped off with a scrumptious, easy-to-make peanut/soy/lime dressing. It’s a hearty salad that is perfect for a quick lunch or easy dinner.

Ingredients
½ Napa cabbage thinly sliced (about 4 cups)
¼ small red cabbage thinly sliced (about 2 cups)
2 medium carrots grated (about 1 cup)
3 green onion thinly sliced
¼ cup minced cilantro
2 cups cooked shredded chicken breast
3 tablespoons slivered almonds toasted

The Dressing:

1 lime juiced
3 tablespoons natural peanut butter
2 tablespoons low-sodium soy sauce
3 teaspoons agave nectar or honey
2 teaspoons fish sauce
2 teaspoons rice vinegar
1 teaspoon chili garlic sauce

Instructions

1. In a large bowl, combine the Napa cabbage, red cabbage, carrot, green onion, cilantro and chicken breast. Toss with the dressing. Garnish with the toasted almonds. Serve.

The Dressing:

1. In a small glass bowl, combine the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth.