Thai Chicken Chopped Salad with Peanut Dressing
"Thai Chicken Chopped Salad is exploding with the contrasting flavors and textures of crunchy cabbage, juicy chicken, colorful peppers, sweet carrots, peanuts, and cilantro, all finished off with an amazing Peanut Dressing...."
INGREDIENTS
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1 large clove of garlic
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1/3 cup creamy peanut butter
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3 tablespoons honey
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2 tablespoons low-sodium soy sauce
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2 tablespoons freshly-squeezed lime juice
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2 tablespoons rice vinegar
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2 tablespoons canola oil (or another light vegetable oil)
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1 teaspoon sesame oil (regular or toasted)
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1/4 teaspoon sriracha
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Warm water, 1 teaspoon at a time, to thin dressing to desired consistency (only if needed)
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FOR THE SALAD:
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16 ounces chopped Napa cabbage (or hearts of romaine, or a combo of the two)
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3 to 4 cups chopped or shredded cooked chicken
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1 1/2 cups thinly sliced red bell peppers (or multi-colored mini sweet peppers)
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1 1/2 cups julienned (or shredded) carrots
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For serving: cilantro leaves (chopped or torn), chopped salted peanuts, sesame seeds, and lime wedges
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