THAI CHICKEN SALAD WITH CREAMY PEANUT HUMMUS DRESSING
March 26, 2017
Prep time 5 mins Total time 5 mins
This thai chicken salad is packed with veggies, keeps perfectly for days and takes 5 minutes. Make a batch for your next get together or hoard it all for your lunches!
Serves: 8 servings
½ cup Sabra original hummus
½ cup sweet chile sauce
2 tablespoons peanut butter
1 tablespoons rice wine vinegar
2 teaspoons sriracha sauce
Juice of 1 lime
4-6 cups finely chopped kale (stems removed)
2 cups broccoli slaw, roughly chopped (prepackaged with the salads in produce)
1 large chicken breast, shredded
½ cup peanuts
½ cup cilantro, chopped
½ cup basil, chopped
Additional: extra lime juice and rice wine vinegar
Toss all salad ingredients together and add half of sauce. Toss. Serve immediately or store before serving for a slightly softened salad. Serve with remaining sauce.
Note: extra lime juice and rice wine vinegar may be needed over time to soften the salad. It will continue to absorb sauce as it sits so keep on hand and taste before serving so it isn’t too dry.