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Thai Chicken Salad

Liz DellaCroce
  • 10 minutes
  • Serves 4

INGREDIENTS

4 cups

red cabbage (shredded)

2 cups

carrots (shredded)

1 cup

scallions (diced)

1 cup

cucumber (sliced)

1/2 cup

cilantro (minced)

3 tbsp

soy sauce (low sodium)

2 tbsp

rice wine vinegar

2 tbsp

lime juice

1 tbsp

sesame oil

1 tbsp

fish sauce

1 tsp

chili garlic paste (optional)

salt and pepper

8 oz

cooked chicken breasts - sliced (rotisserie works well)

1 oz

dry-roasted peanuts - minced