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Thai Chicken Salad

Vicky Berman
  • 15 minutes
  • Serves 2

INGREDIENTS

fresh cilantro (chopped)

peanuts (chopped)

1

few green onions (chopped)

1

cucumber (cut into matchsticks)

1

head Napa or Chinese cabbage (thinly sliced)

1/2

rotisserie chicken (shredded)

For the dressing:

2 tbsp

peanut butter

2 tbsp

water

1/4 tsp

sesame oil

1

red chili pepper (seeds removed and chopped)

1 tbsp

gluten free tamari

1 clove

garlic (minced)

1/2 tbsp

lime juice

1/4 tsp

fish sauce