chopped thai chicken salad

INGREDIENTS

Thai Chicken Salad

1. 3–4 cups cooked shredded chicken
2. 1 head of green cabbage (3–4 cups shredded)
3. 1–2 large carrots (2 cups grated)
4. 1 green papaya or mango (1–2 cups grated) (optional)
5. 1 cup fresh cilantro, chopped
6. 1/2 cup peanuts, chopped
7. 1/2 cup green onions, sliced
8. 3–4 red serrano peppers, sliced
9. salt and lime juice to taste

Peanut Dressing

1. 1/2 cup peanut butter
2. 1/3 cup low sodium soy sauce
3. 1/3 cup sesame oil (toasted or dark)
4. 1/4 cup rice vinegar
5. 2 tablespoons chili paste (sriracha works, too)
6. 2 tablespoons sugar
7. a small knob of fresh ginger, peeled
8. a clove of fresh garlic, peeled
9. 1/4 cup water to thin to desired consistency

INSTRUCTIONS

1. Chop: Put on some good music, pour a drink, and start choppin’!
2. Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water.
3. Thai Chicken Salad Assembly: Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you’re feeling wild. Serve chilled.

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