Thai Chicken Chopped Salad with Peanut Dressing Recipe


1 large clove of garlic
1/3 cup creamy peanut butter
3 tablespoons honey
2 tablespoons low-sodium soy sauce
2 tablespoons freshly-squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons canola oil (or another light vegetable oil)
1 teaspoon sesame oil (regular or toasted)
1/4 teaspoon sriracha
Warm water, 1 teaspoon at a time, to thin dressing to desired consistency (only if needed)

16 ounces chopped Napa cabbage (or hearts of romaine, or a combo of the two)
3 to 4 cups chopped or shredded cooked chicken
1 1/2 cups thinly sliced red bell peppers (or multi-colored mini sweet peppers)
1 1/2 cups julienned (or shredded) carrots
For serving: cilantro leaves (chopped or torn), chopped salted peanuts, sesame seeds, and lime wedges


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