Crunchy Thai Chicken Salad

Make this Crunchy Thai Chicken Salad

This Thai-inspired crunchy chicken salad recipe is made with rice noodles, green and purple cabbage, carrots, edamame and shredded chicken, tossed in delicious peanut sauce. This healthy salad is vegan, gluten free, and is a great option for lunch. Recipe yields 3-4 salads.

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Crunchy Thai Chicken Salad

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total time: 20 cook time: 0 min

prep time: 15 min servings: 3

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INGREDIENTS

-4 oz cooked rice noodles

-1 cup or more of green cabbage

-1 cup or more of purple cabbage

-1 cup shredded carrots

-1/2 cup edamame

-1/4 cup salted peanut finely chopped

-1 tsp sesame seeds (optional)

-6-7 oz of shredded chicken

DRESSING

-4 tbsp peanut butter

-1 tbsp + 1 tsp coconut aminos

-1 lime juice

-2 tbsp maple syrup

-1/2 tsp minced ginger

-5 tbsp water

-1 tsp sriracha

INSTRUCTIONS

1. Cook rice noodles according to package. Spiralize all your veggies, I use this spiralizer from Amazon. Add all veggies to a large bowl.

2. Mix all the ingredients for the dressing.

3. Add as much dressing as wanted to bowl and serve.

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