Rainbow Thai Chicken Salad

Ingredients

• 3 cups shredded cooked chicken
• 2 cups shredded purple cabbage
• 1 cup shredded green cabbage
• 1 avocado (diced)
• 1 mango (peeled, pitted and diced)
• 1 (large) carrot (julienned or shredded)
• 1 red pepper (cored and julienned (or diced))
• 1 cup roughly chopped fresh cilantro leaves
• 1/2 cup chopped green onions
• 1/4 cup chopped cashews or peanuts
• 1/2 cup natural peanut butter
• 2-3 tablespoons hot water
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce (if you are gluten-free (use GF soy sauce or tamari))
• 2 tablespoons honey
• 1/4 teaspoon sesame oil
• juice of 1 lime
• pinch of red pepper flakes

Steps

1. 1

   Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

2. 2

   Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.