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Rainbow Chicken Salad

Tiffany Rudd
  • minutes
  • Serves 4

INGREDIENTS

1 lb

– chicken breast

2 cups

chopped – cabbage, red

1 cup

– cabbage

1

medium – carrot

1

medium – bell pepper, red

1

medium – bell pepper, orange

1

medium – avocado

1 cup

– cilantro

2

stalk – green onion

1/4 cup

– peanuts

1/2 cup

– peanut butter, all-natural

2 tbsp

– water

2 tbsp

– vinegar, rice wine

2 tbsp

– soy sauce, low sodium

2 tbsp

– honey

1/4 tsp

– sesame oil

1

medium – lime