Rainbow Thai Chicken Salad

Rainbow Thai Chicken Salad

Ingredients:

Thai Chicken Salad

• 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

Peanut Dressing

• 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

See full instructions on: www.gimmesomeoven.com

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Sticky Thai Peanut Orange Chicken

Sticky Thai Peanut Orange Chicken

Ingredients:

• 6 boneless, skinless chicken thighs*

Rub

• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Sticky Thai Peanut Orange Sauce

• 1/3 cup low sodium soy sauce
• 1/2 cup orange juice
• 1/2 cup orange marmalade
• 2 tablespoons ketchup
• 1/3 cup crunchy peanut butter (can sub. smooth)
• 1 tablespoon rice vinegar
• 1 tablespoon fish sauce
• 3-4 tablespoons brown sugar depending on desired sweetness**
• 1 teaspoon Sriracha/Asian hot chili sauce, more or less to taste
• 1 1/2 tablespoons cornstarch

Garnish

• Chopped roasted peanuts
• Green onions
• Orange zest

See full instructions on: www.carlsbadcravings.com

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