Thai Chicken Salad

• 2 boneless, skinless chicken thighs, cooked and shredded
• 1 cup shredded carrot
• 3 sweet mini-peppers, seeded and coarsely chopped
• 1 small black radish (or other radish variety), peeled and julienned
• 1/2 cup shelled edamame
• 1 cup dark, leafy greens, finely chopped (I used 1/2 cup fresh sorrel and 1/2 cup fresh spinach)
• 1/3 cup finely chopped chives
• 1/3 cup ramps (or green onions), sliced
• 1/2-1 cup peanuts, salted

• 2 cloves garlic, minced (or 1 tsp. granulated garlic)
• 2 tsp. grated fresh ginger (or 1/2 tsp. ground ginger)
• 2 T. soy sauce (choose GF, if desired)
• 2 T. rice vinegar
• 2 T. honey
• 1 T. lime juice
• 2 tsp-2 T. sriracha
• 1 T. chili oil (or olive oil)
• 1/4 cup peanut butter
• 2-4 T. water

To make the salad, mix together all of the salad ingredients in a large bowl, except the peanuts. Chill the salad until ready to eat.

To make the dressing, place all of the dressing ingredients into a food processor and pulse a few times until it is all combined. Add enough water to create a pourable consistency.

Toss the dressing with the salad, add the peanuts, toss to coat, and serve.

• Yields:
4 main dish servings
• Preparation Time:
20 minutes