Makes 4 servings.
Ingredients:
2 boneless, skinless chicken breasts-cooked and chopped
1/2 Napa cabbage or any greens of choice, thinly sliced
1/4 small red cabbage, thinly sliced
2 medium carrots, grated
3 green onion, thinly sliced
1/4 cup chopped cilantro
2 Tbsp. roasted almonds, crushed
Thai-dressing:
1 lime, juiced
3 Tbsp. natural peanut butter
2 Tbsp. low-sodium soy sauce
3 tsp agave nectar (or honey)
1 Tbsp. Ginger Root, Grated
2 Garlic Cloves, Minced
2 tsp rice vinegar
Directions
In a small bowl, combine the lime juice, peanut butter, soy sauce, agave, rice vinegar, ginger and garlic. Whisk thoroughly. In a large salad bowl, combine all the veggies and chicken breast. Toss with the dressing. Garnish with the roasted almonds. Serve.