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Creamy Thai Chicken Salad

Corey Valley
  • 40 minutes
  • Serves 6 to 8

INGREDIENTS

3

Chicken breasts, boneless skinless cooked and shredded and cooled

1 cup

Cabbage, purple

1 cup

Carrots

1/3 cup

Cilantro, loosely packed

1/4 cup

Green onion

1/3 cup

Peanuts

1 tbsp

Lime juice, fresh

1/2 cup

Peanut butter, smooth

2 tbsp

Soy sauce

1/2 tsp

Garlic salt

1

Pepper and salt

1

Red pepper

2 tbsp

Sugar

1/2 tsp

Sesame oil

1 tbsp

Vinegar

1/2 cup

Greek yogurt, nonfat