Thai Chicken Salad

Name: Thai Chicken Salad
Prep time: 10 min
Yield: 4
Ingredients: 2 tbsp fish sauce; 2 limes, juice; 1 tbsp honey; 1 tsp grated fresh ginger; 2 cups shredded cooked chicken; 1 cup shredded savoy cabbage; 2 carrots, peeled and julienned; 1/2 red bell pepper, diced; 1 green onion, sliced; 1/4 cup chopped fresh cilantro

SERVINGS:

CALORIES: 160

PREP: 10 minutes

COOK:

Egg-Free, Gluten-Free, Dairy-Free, Nut-Free

Ingredients

2 tbsp	fish sauce
2	limes, juice
1 tbsp	honey
1 tsp	grated fresh ginger
2 cups	shredded cooked chicken
1 cup	shredded savoy cabbage
2	carrots, peeled and julienned
1/2	red bell pepper, diced
1	green onion, sliced
1/4 cup	chopped fresh cilantro

Directions

In a small bowl, whisk together the lime juice, fish sauce, honey, and ginger. Set it aside.

In a large bowl, combine the chicken, cabbage, carrots, red bell pepper, cilantro, green onion, and the dressing. Mix well.

Serve immediately in lettuce wraps or store in the refrigerator for up to 3 days.

Nutritional Info

Per serving
Calories (kcal)	160
Total Fat (g)	3
Saturated fat (g)	0.5
Cholesterol (mg)	70
Sodium (mg)	1080
Total Carbohydrate (g)	13
Dietary Fiber (g)	2
Total Sugars (g)	8
Added Sugars (g)	4
Protein (g)	22
Calcium (mg)	34
Iron (mg)	1
Potassium (mg)	520