Crunchy Thai Chicken Salad

Ingredients

• Cabbage

  Raw

  4 cup, shredded or 280g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Carrots

  Raw

  2 cup grated or 220g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Wonton wrappers

  (includes egg roll wrappers)

  2 wrapper, eggroll or 64g

• Rice wine vinegar

  1 ½ tbsp or 22g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Honey

  1 ½ tbsp or 32g

• Ginger

  Spices, ground

  1 tsp or 2g

• Water

  Plain, clean water

  3 tbsp or 44g

• Peanut butter

  Smooth, reduced fat

  1 ½ tbsp or 23g

• Chili sauce

  Peppers, hot, immature green, canned

  0 tsp or 0g

• Peanuts

  All types, raw

  3 tbsp or 27g

Directions

1. Recipes call for wonton crisps (can be done in air fryer (2-3 minutes at 400) or oven). Also for 3 cups cooked shredded chicken. If using fresh ginger use 1 tbsp.
2. To make the dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined.
3. To make the salad, combine all the ingredients in a large bowl and toss to combine.
4. Drizzle salad with dressing and mix until fully coated. Garnish with wonton crisps (or chopped peanuts), serve and enjoy!
5. (edited to taste) Recipe by: Kelly (source: https://www.eatyourselfskinny.com/crunchy-thai-chicken-salad/)

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