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Rainbow Asian Chicken Salad

Jessy Freimann, The Life Jolie
  • 20 minutes
  • Serves 6

INGREDIENTS

Butter lettuce

Red bell pepper, (sliced)

Baby cucumbers, (sliced)

Edamame, (shelled)

Carrots, (shredded)

Red cabbage, (shredded)

Thin chow mein noodles

Cooked chicken ((leftover grilled or rotisserie chicken is perfect for this))

Cilantro, (lightly torn)

Scallions, (sliced thin on the diagonal)

Lime wedges, (for garnish)

2 tbsp

peanut butter

2 tsp

sesame oil

2 tbsp

soy sauce

2 tbsp

lime juice

3/4 tsp

garlic powder

1 1/2 tsp

Sriracha

2 tsp

honey

2

generous pinches kosher salt