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Tangled Thai Salad

Danielle Walker
  • minutes
  • Serves

INGREDIENTS

1 1/2 cups

Chicken, cooked

1/4 cup

Basil, fresh

1

Beet, medium

1

Carrot, large

1 tbsp

Cilantro

1

English cucumber, large

1 clove

Garlic

1/2 tsp

Ginger, ground

1

Jicama, medium

1

Lime

2 tbsp

Almond butter, unsweetened

1 tbsp

Lime juice

1 tbsp

Maple syrup

1/2 tsp

Cayenne pepper

1/4 tsp

Sea salt

1

Sea salt and fresh cracked pepper

1/3 cup

Olive oil, extra-virgin

2 tsp

Rice vinegar

1 tsp

Sesame oil

1/4 cup

Almonds, Spicy

1 tbsp

Water