Thai Mango Chicken Salad
Difficulty: Easy | Makes: 2 Servings
This salad is filled with beautiful colors and delicious flavors! Follow Annie Siegfried for more recipes.
For the Salad
- 2 cups shredded cabbage
- 1 1/2 cups matchstick or grated carrots
- 1/4 red onion thinly, sliced
- 1 red bell pepper, julienned
- 1 ripe mango, thinly sliced
- 1 cup mung bean sprouts
- 1 cup fresh cilantro, chopped
- 1/3 cup roughly chopped roasted peanuts
- 2 cups shredded chicken
For the Asian Dressing
- 3 tablespoons rice vinegar
- 4 tablespoons Roland® Thai Style Chili Sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 2 tablespoons peanut butter
- 2 teaspoons sesame oil
- 3 tablespoons olive oil
Directions
- Combine all of the ingredients for the salad in a large bowl
- In a small bowl or mason jar, combine the ingredients for the dressing. Shake or stir until well combined
- Pour desired amount of dressing over the salad. Toss until evenly distributed. Allow the salad to sit in the fridge for at least 30 minutes before serving
