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Salad chicken breasts carrots cucumber pepper cashews sandwiches dressing apple cider vinegar honey fish sauce salt pepper ground cayenne pepper
Viewed: 76 - Published at: 5 years agoIngredients
- FOR THE SALAD:
- 2 whole Boneless, Skinless Chicken Breasts, Fully Cooked And Shredded
- 3 whole Large Carrots, Sliced Thin
- 1 whole Large Cucumber, Diced
- 1/4 cups Cilantro, Chopped
- 1 whole Jalapeno Pepper, Stem And Seeds Removed, Minced
- 1/2 cups Cashews, Roasted And Salted
- 1 loaf Baguette, For Sandwiches (optional)
- FOR THE DRESSING:
- 1/4 cups Mayonnaise
- 1/4 cups Peanut Butter, Creamy
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Honey
- 1 Tablespoon Fish Sauce
- 1/2 teaspoons Salt
- 1/2 teaspoons Pepper
- 1 teaspoon Ground Cayenne Pepper
Method
- In a large bowl, combine the cooked chicken breast, carrots, cucumber, cilantro, jalapeno and cashews. Toss to combine and set aside.
- For the dressing, in a small bowl, whisk together the mayo, peanut butter, apple cider vinegar, honey, fish sauce, salt, pepper, and ground cayenne pepper until creamy.
- Fold the dressing into the salad and stir to combine. Serve by itself or on a baguette. Will keep for 2-3 days in the refrigerator.
