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Asian Chicken Salad with Spicy Sriracha Dressing

Megan Ancheta, Allergy Free Alaska LLC
  • minutes
  • Serves 4 to 6

INGREDIENTS

2 1/2 cups

Chicken

2

Carrots

1 cup

Cilantro, loosely packed and chopped

1

Garlic clove, small

2 tsp

Ginger

1

Peanuts, roasted unsalted

1

Red bell pepper

4

Scallions

2 tbsp

Gluten-free soy sauce

2 tsp

Sriracha hot chili sauce

3 tbsp

Coconut sugar

6 tbsp

Olive oil

4 tbsp

Rice vinegar, lite

4 tbsp

Sesame oil

1

Medium-sized napa (or savoy) cabbage, thinly sliced (about 8 cups)