Thai Chopped Chicken Salad

 

2 heads romaine lettuce, chopped

2 C. shredded red cabbage

1 C. shredded carrots

2 C. shredded cooked chicken breast

¼ C. crushed peanuts

¼ C. scallions, sliced

 

For the dressing

¼ C. unsweetened natural peanut butter

¼ C. full-fat coconut milk

2 T. gluten-free tamari

2 T. rice vinegar

2 T. lime juice

1 tsp. sesame oil

 

Place the romaine lettuce, red cabbage, carrots, chicken, peanuts, and scallions in a large bowl. Whisk together the peanut butter, coconut milk, tamari, rice vinegar, lime juice, and sesame oil in a small bowl. Pour the dressing over the salad, toss, and divide equally into 4 smaller bowls. If you are preparing this dish in advance, store the dressing and salad separately in airtight containers and toss them together when you are ready to serve.

 

4 servings, 359, 20g Fat, 9g Fiber