Chicken Thai Salad

I am officially banishing boring salads. You can too. Make this delicious, spicy, crunchy salad and you won't go back to plain old, plain salad again.
Ingredients:

Salad

• 2 boneless cooked, skinless chicken breasts, shredded
• 1 head Napa cabbage,  shredded
• 1 large carrot, shredded
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• ½ cup chopped, fresh cilantro
• ½ cup chopped, green onions
• ½ cup chopped peanuts

Dressing

• 2 cloves garlic
• 3 chili peppers, chopped
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 1 Tbsp honey
• 1 lime, juiced
• 1 tablespoon coconut oil
• ½ teaspoon fish sauce
• ¼ cup peanut butter
• ¼ cup water
•  

Mix dressing ingredients in a mini chopper and pulse until smooth. Mix salad ingredients and toss with dressing until well coated. Sprinkle top with peanuts, green onions  and cilantro. Chill before serving. Keep leftovers refrigerated for up to one day. Enjoy!