Ensalada tailandesa de pollo

Ingredientes

• 3 cups shredded rotisserie chicken
• 4 to 5 cups thinly sliced Napa cabbage
• 2 cups thinly sliced English cucumbers
• 1 cup shredded or matchstick carrots
• 1 cup chopped cilantro (packed)
• 2 scallions, sliced
• 1 cup roasted peanuts (plus more for garnish)
• 1/3 cup Thai sweet chili sauce (I use Mae Ploy's brand)
• 3 to 4 tablespoons rice vinegar (adjust to taste)
• 2 cloves fresh garlic, grated (use a zester)
• 1 teaspoon fresh ginger, grated
• 1/2 tablespoon sesame oil
• 2 teaspoons fish sauce
• 1 teaspoons honey (option for more sweetness)
• Water (as needed to thin out dressing)

Preparación

1. 1

   Make the dressing: In a bowl or mason jar, combine all the sweet chili dressing ingredients. Mix or shake to combine. Adjust the amount of water as needed until you get the desired consistency. Note: if you want more sweetness without the heat of the chili sauce, add honey.

2. 2

   In a large serving bowl, combine the shredded chicken, cabbage, cucumbers, carrots, cilantro, scallions, and peanuts.

3. 3

   Add the prepared dressing and toss to combine. Serve with more peanuts as garnish. Enjoy!