Thai Salad with Peanut Dressing
That Skinny Chick Can Bake
That Skinny Chick Can Bake
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Ingredients

  • 20 min
  • 4 servings
  • 1 romaine heart, thinly sliced
  • sliced
  • 2 cups shredded red cabbage
  • shredded
  • ½ cup shelled, frozen edamame, thawed
  • 1 small yellow bell pepper, diced
  • diced
  • 1 small red bell pepper, diced
  • ½ cup chopped fresh cilantro
  • ½-1 cup chopped cooked chicken
  • ¼ cup creamy peanut butter
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons real maple syrup
  • ½ teaspoon dried ginger
  • 1 teaspoon sesame oil
  • 4 tablespoons canola oil
  • 3-4 tablespoons water
  • Salad

Instructions

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