Thai Chicken Salad

Total Time: 30 minutes
Serves: 6
 
Ingredients

• 6 cups coleslaw cabbage mix
• 6 cups shredded chicken (about 24 oz chicken breast)
• 6 green onions, chopped
• ½ cup chopped cilantro
• 3 cucumbers, chopped
• 1/3 cup peanut butter
• 2 Tbsp rice vinegar
• 2 Tbsp olive oil
• 2 Tbsp honey
• 2 Tbsp gluten-free soy sauce
• 2 limes, sliced
• 6 apples
  

Directions

1. Boil the chicken in water over high heat on the stove. Once boiling, reduce heat and let simmer until chicken reaches an internal temperature of 165 F around 8-15 minutes, depending on the size of the breasts. Remove from the water, let rest and then shred.
2. Combine the cabbage, chicken, green onion, cilantro and cucumber.
3. Whisk together the dressing ingredients and toss with the salad.
4. Squeeze a lime over the top before eating.
5. ​Serve with an apple each.