RAINBOW THAI CHICKEN SALAD ( GF )

INGREDIENTS:

PEANUT DRESSING INGREDIENTS:

  • 1/2 cup herbal peanut butter
  • 2-three tablespoons warm water
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce (in case you are gluten-loose, use GF soy sauce or tamari)
  • 1/4 teaspoon sesame oil
  • juice of one lime
  • pinch of pink pepper flakes

THAI CHICKEN SALAD INGREDIENTS:

  • 3 cups shredded cooked chicken
  • 1 avocado, diced
  • 1 mango, peeled, pitted and diced
  • 1 (huge) carrot, julienned or shredded
  • 2 cups shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 red pepper, cored and julienned (or diced)
  • 1 cup more or less chopped clean cilantro leaves
  • half cup chopped green onions
  • 1/four cup chopped cashews or peanuts

DIRECTIONS:

TO MAKE THE SALAD:

  1. Toss all salad elements collectively till combined. Drizzle with dressing or toss to mix, then serve immediately.

TO MAKE THE DRESSING:

  1. Whisk all ingredients together until blended. If the dressing is too thick, upload warm water a teaspoon at a time until it reaches the consistency you desire