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Thai Chicken Salad

Sara Wells
  • 10 minutes
  • Serves 1

INGREDIENTS

1 cup

Coleslaw cabbage mix

4 oz

Cooked shredded chicken

1/3 cup

Cooked quinoa

1

Green onion (chopped)

1/4 cup

Shelled edamame

2 tbsp

Chopped cilantro

1/4 cup

Diced cucumber or celery

1 tavlespoo

Chopped cashews or peanuts

1 tsp

Creamy peanut butter

1 twaspoon

Honey

1 teaspoon

Olive oil

1 tbsp

Rice vinegar

1 tsp

Soy sauce

1

Lime wedge

1 person Recommend This Recipe