Thai Chicken Slaw Salad

Thai Chicken Slaw Salad

Recipe by Maria VergaraCourse: Salads, EntreeCuisine: Thai
Servings

4

servings
Prep time

20

minutes
Calories

235

kcal

Ingredients

  • 3 tablespoons slivered almonds toasted

  • 3 green onion, thinly sliced

  • 2 cups cooked shredded chicken breast

  • 1/2 Napa cabbage, thinly sliced

  • 1/4 small red cabbage, thinly sliced

  • 2 medium carrots, grated

  • 1/4 cup, minced cilantro

  • The Dressing
  • 3 tablespoons natural peanut butter

  • 3 teaspoons agave nectar or honey

  • 2 teaspoons fish sauce

  • 2 tablespoons low-sodium soy sauce

  • 2 teaspoons rice vinegar

  • 1 lime juiced

  • 1 teaspoon chili garlic sauce

Directions

  • In a large bowl, combine the Napa cabbage, red cabbage, carrot, green onion, cilantro and chicken breast. Toss with the dressing. Garnish with the toasted almonds.
  • The Dressing
  • In a small glass bowl, combine the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth.
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