Friday, September 25, 2015
Foodie Friday- Rainbow Thai Chicken Salad
I've had the Panera version of this dish a million times & I love it. This is a pretty good version, but not for you if you aren't the sort of person who hates the tedium of chopping lots of veggies!
YIELD: ABOUT 4-6 SERVINGS
RAINBOW THAI CHICKEN SALAD
This rainbow thai chicken salad is full of amazing colors and fresh flavors that you will love!
PREP: 15 MINS TOTAL: 15 MINS
THAI CHICKEN SALAD 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
PEANUT DRESSING INGREDIENTS:
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
TO MAKE THE SALAD:
Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.
TO MAKE THE DRESSING:
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.
***Your Amazoninan Liongoddess says: I leave the avocado out since I'm allergic to it. I also often leave out the mango because it's a pain to work with. Fresh snow pea pods & edamame are good additions. Also thinly sliced radishes.