Ingredients
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2 cups shredded red cabbage
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2 cups shredded green cabbage
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2 cups shredded chicken breast
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1 cup sliced red bell pepper
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1 cup shredded carrots
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1/3 cup sliced green onions
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1/3 cup chopped cilantro
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1/3 cup sliced almonds
For the Dressing
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1/2 cup creamy almond butter
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1/4 cup lime juice
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1/2 cup water
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1 tsp toasted sesame oil
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1 tsp fish sauce
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2 tbsp coconut aminos
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2 tbsp rice wine vinegar
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2 tbsp sriracha
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2 medjool dates, soaked and softened
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¼ cup fresh cilantro leaves
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1 tsp salt
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2 cloves fresh garlic
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2 tsp fresh ginger, minced
Method
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Combine all of the dressing ingredients in a high-powered blender and blend until smooth and creamy.
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Add all of the salad ingredients to a large bowl. Drizzle your desired amount of the dressing over the salad. You will probably have a bit leftover and that’s ok. Toss the salad until well combined and coated in the dressing. Enjoy!
Keywords: chopped Thai chicken salad, chopped chicken salad, chicken salad, almond butter dressing