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Thai Chicken Salad with Peanut Dressing Recipe Ingredients For the Dressing 2 Tbsp honey or agave 2 Tbsp soy sauce 2 Tbsp creamy peanut butter 1 1/2 Tbsp rice vinegar 1 Tbsp lime juice 1 clove garlic 1 Tbsp fresh cilantro - loosely packed 1 tsp chile sauce or Sriracha 1 tsp sesame oil 1-2 Tbsp canola oil 1/4 tsp ground ginger 1/4 tsp onion powder For the Salad 3 cups greens - loosely packed 1/2 cup cooked chicken - sliced or chopped in chunks 1/4 cup edamame - cooked and shelled 1/4 cup cucumber - chopped 1/4 cup red bell pepper - sliced 1/4 cup dry roasted peanuts 1/4 cup fried wontons Instructions To prepare the dressing, combine all of the ingredients in a food processor and puree for 30 seconds ( Note: if you do not have a mini food processor, you can chop the cilantro by hand and whisk vigorously to emulsify it by hand)
Sleeves: Off-the-Shoulder Sleeves
Give it a good stir before serving and always use your best judgment when storing and eating leftovers
Gently fold in the vegetable mixture
A matte finish lets you match almost any style or color scheme
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