Thai Chicken Salad with Spicy Peanut Dressing

1 Napa cabbage, thinly sliced

2 medium carrots, grated

½ Yellow pepper, cut into thin slices

½ red pepper, cut into thin slices

1 small can mandarin oranges, drained

3 green onion, thinly sliced

¼ cup minced cilantro

2 cups cooked, shredded chicken breast

3 Tablespoons slivered almonds, toasted (I used Toffee Almonds, recipe coming!)

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. Serve.


 1 lime, juiced

3 Tablespoons crunchy peanut butter

2 Tablespoons low-sodium soy sauce

1 Tablespoon honey

2 teaspoons fish sauce

1-1/2 Tablespoons seasoned rice vinegar

1 teaspoon chili garlic sauce

Combine ingredients in a small bowl, whisking until smooth. (I used my bullet blender.)