Thai Peanut Chicken salad

This salad is a perfect blend of Thai and fresh veggies. You can substitute almond butter in place of peanut butter for allergies as well. This dressing makes a great dipping sauce as well for chicken and veggies. I omit the vinegar when used as a dip!

Ingredients:

Shredded chicken, optional
Spring lettuce mix
Julienned carrots, carrots and cucumbers
Snap peas
Cilantro
Crushed peanuts, optional

Dressing:

1/4 c. raw peanut butter, smooth style or almond butter
1/4 C.  honey 
3 T. coconut aminos
4 cloves minced garlic
2 T. Avocado oil
3 T. water
2 T. Rice vinegar or ACV
Pinch of cayenne pepper to taste or Red Thai chili paste


Mix all ingredients in a sauce pan on medium heat, whisked until just blended. It will thicken a bit as it sits. Add more water if needed.