Asian Peanut Chicken Salad

averiecooks.com

Miss Pixel

1 clove garlic, finely minced or pressed, optional

pinch cayenne pepper or dash of sriracha, optional and to taste

subheading: SALAD:

2 cups cooked chicken*, diced or shredded (see Notes below for chicken options)

1 head of romaine lettuce, shredded (or a 10 ounce bag hearty salad greens)

2 cups frozen edamame, cooked according to package directions and cooled

1 cup red cabbage, shredded

1 red bell pepper, diced small

1 medium cucumber, diced or sliced(peeled if desired, I remove seeds OR use an English cucumber)

1 large carrot, shredded or peeled into ribbons

¼ cup sliced or slivered almonds or peanuts, I prefer salted, but unsalted are fine

2 green onions, thinly sliced

3 to 4 tablespoons fresh cilantro, finely minced

2 to 3 tablespoons fresh basil leaves, thinly sliced

Directions at averiecooks.com

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