Chopped Thai-Inspired Chicken Salad

Thai Chicken Salad

• 3–4 cups cooked shredded chicken
• 1 head of green cabbage (3–4 cups shredded)
• 1–2 large carrots (2 cups grated)
• 1 green papaya or mango (1–2 cups grated) (optional)
• 1 cup fresh cilantro, chopped
• 1/2 cup peanuts, chopped
• 1/2 cup green onions, sliced
• 3–4 red serrano peppers, sliced

salt and lime juice to taste

Peanut Dressing

• 1/2 cup peanut butter
• 1/3 cup low sodium soy sauce
• 1/3 cup sesame oil (toasted or dark)
• 1/4 cup rice vinegar
• 2 tablespoons chili paste (sriracha works, too)
• 2 tablespoons sugar

a small knob of fresh ginger, peeled

a clove of fresh garlic, peeled

• 1/4 cup water to thin to desired consistency

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.