ASIAN CHOPPED CHICKEN SALAD

~ serves 4, dairy & gluten-free

- 2, 4 oz chicken breasts, cooked and shredded (or chopped)

- ¾ cup of A Taste Of Thai Rice Noodles, crushed

- 1 bunch of baby bok choy, rinsed and dried

- 2 cups of broccoli slaw (found in bags near the chopped vegetables at grocery stores)

- 1 cup raw purple cabbage

- 2 green onions, finely chopped

- ¼ cup slivered almonds

- ¼ cup fresh cilantro leaves, roughly chopped

Spicy Chia Peanut Dressing

- ¼ cup + 1 TBSPs powdered peanut butter (or ¼ cup natural creamy peanut butter and skip the water below)

- ¼ cup water

- 2 ½ TBSPs apple cider vinegar

- 1 TBSP chia seeds

- 1 TBSP + 2 teaspoons soy sauce (low-sodium), use Coconut Aminos for gluten free version

- 2 teaspoons pure honey

- 1 ½ teaspoon ground ginger

- 2 teaspoons red chili paste (I use Thai Kitchen Roasted Red Curry Paste)

- 1 ½ teaspoon Chinese 5 spice    

First, cook the chicken by sautéing over medium heat in a skillet with 1 TBSP olive oil (cook for 5 minutes on one side covered and then flip and cook for an additional 5 minutes covered) or grill the breasts. Set the chicken aside to cool. In a small bowl, mix the ingredients for the dressing together and season with a little salt and pepper. Place all the salad ingredients on a large cutting board and chop the salad to desired thickness. Chop or shred the chicken and mix with the chopped bok choy, cabbage, broccoli slaw, almonds, cilantro, and rice noodles (uncooked). 

Once the salad is chopped, put in four separate salad bowl containers or one large serving bowl. Add the dressing the morning of or prior to eating and toss evenly.

*Note the dressing is meant to be thicker but if you need to add a little more apple cider vinegar or water feel free to if you don’t feel it will spread evenly throughout the chopped salad.