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Peanut Chicken Salad

  • Author: Kristin Dovbniak
  • Cook Time: 10
  • Total Time: 10 minutes
  • Yield: 4-6 servings 1x



Peanut Sauce:

1/3 cup natural peanut butter
1 tbsp maple syrup
1 tbsp coconut aminos (or tamari, skip the salt)
1 tbsp rice vinegar
juice of 1/2 lime
1 tsp minced fresh ginger
1 minced garlic clove
pinch sea salt

water, as needed to thin


1 cup shredded carrots
1 cup shredded red cabbage
1 1/2 cups (cooked) shredded chicken
1/4 cup chopped cilantro
1/4 cup sliced green onions
cilantro + chopped peanuts, to top


1. Whisk all sauce ingredients in a large bowl, adding water as needed to reach desired consistency. You want it the consistency of a thick smoothie.

2. Add salad ingredients and toss to combine. Top with chopped peanuts and cilantro. Keeps well in the fridge for 2-3 days.