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.
Dressing
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.)