Thai Chicken Salad

• servings: 6 servings
• active time: 25 minutes
• total time: 25 minutes

Ingredients

½ cup peanut butter

¼ cup soy sauce

¼ cup Chicken broth

2 tablespoons lime juice

2 tablespoons honey

1 teaspoon sriracha (can sub hot sauce)

¾ teaspoon garlic powder

½ teaspoon toasted sesame oil

½ teaspoon ground ginger

4 cups shredded chicken

4 cups green cabbage (shredded)

1 cup red cabbage (shredded)

1 red bell Pepper (diced)

1 cup carrots (julienned)

1 (11 oz.) can mandarin oranges (drained and patted dry)

½ cup green onions

¼ cup cilantro (roughly chopped)

½ cup honey roasted peanuts

1/3 cup slivered almonds

Optional: Chow Mein Noodles, Crispy Wonton Strips, Toasted Sesame Seeds

Directions

Combine the dressing ingredients in a food processor or in a large bowl with a whisk until uniform in consistency. Cover and chill until ready to serve.

Prepare the salad ingredients and toss them together in a large bowl.

When ready to serve, add the dressing in increments and toss to coat until desired consistency is obtained. Serve!

Nutrition

• Calories: 459 kcal
• Total Fat: 23 g
• Saturated Fat: 4 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.002 g
• Cholesterol: 70 mg
• Sodium: 866 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 6 g
• Total Sugars: 17 g
• Protein: 37 g