Ingredients:
Dressing:
1/2 c full-fat yogurt
1/2-2/3 c mayo
1/2-2/3 c peanut butter
1/2 cup lime juice
1 tbsp gluten-free soy sauce
1-2 tsp sriracha
1/2 tsp chili sesame oil
2 tbsp coconut milk
1 tbsp honey
3-4 pinches salt
Salad:
3 cups cooked chicken
1/2 cup red cabbage, chopped
1/2 shredded carrot, chopped
1/4 green onions, diced
1/2 c snapped peas, chopped
1/4 c red pepper, chopped
Cashews or Peanuts 1/2 cup
Putting together:
Mix the dressing together. Taste and adjust as needed for salt, spice, honey and lime juice. Add a little bit at a time tell you sing for joy! Add dressing to the salad and mix well. I start with a cup of dressing and add from there until you get the desired consistency. You might find you need to add salt or spice here as well once the salad is dressed. I like to let the salad sit for a bit in the refrigerator before adjusting the seasoning. I served on lettuce cup, but you can use crackers, noodles, rice, etc!