Rainbow Chicken Salad, Thai Style

Ingredients for 8 regular servings or 16 small servings (side dish)

For the salad:
1 tsp coconut oil
375 g shredded chicken
1/2 cup white wine
200 g purple cabbage
100 g green cabbage
1 avocado, diced
1 mango, peeled, pitted and diced
1 mediu carrot, julienne
1 red pepper, julienne
20g chopped fresh cilantro leaves
115 g choped green onions
40 g chopped cashews

For the dressing:
80 g peanut butter
50 g tahini
2 Tbsp apple cider vinegar
4 Tbsp tamari
1 Tbsp honey
5 Tbsp hot water
juice of 1 lime
pinch of peperoncino flakes

Instructions
Heat the coconut oil in a skillet. When hot, add shredded chicken, sauté slightly then deglaze with white wine. Simmer until through and cool slightly.
Toss together with all other salad ingredients until combined.
Whisk all dressing ingredients together until combined. Play with soy sauce and water quantities to achieve desired consistency / flavor.
Drizzle salad with dressing and serve immediately.


1 small serving contains 150 kcal and 7.5 g of carbs.


This recipe is my personal adaptation of this one by Gimme Some Oven.