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This Thai Chicken Salad Is My Go-To Dinner Recipe This Summer
CAMILLE STYLES21Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 head red cabbage (shredded)
- 1 bunch Tuscan kale (shredded)
- extra-virgin olive oil
- kosher salt
- 1 romaine (heart, shredded)
- 2 large carrots (shredded)
- 1 bunch scallions (cut into ribbons)
- 1 chicken breast (grilled garlic, or leftover rotisserie chicken)
- 1 mango (diced or cut into matchsticks)
- 1 seedless cucumber (cut into ribbons with a vegetable peeler)
- 1/2 cup roasted peanuts (chopped)
- 1 bunch cilantro leaves (coarsely chopped)
- 2 Hass avocados (ripe, halved and sliced, I like to keep the slices together on one end so I can fan them out and make a pretty presentation on top of the salad)
- lime wedges (for garnish, optional)
- 1/2 cup crunchy peanut butter
- 2 Tbsp. rice vinegar
- 1 Tbsp. honey
- 1 Tbsp. hot water
- 1 Tbsp. soy sauce
- 1 tsp. Sriracha (or sambal oelek, to taste)
- kosher salt (to taste)
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