The perfect lunch or dinner salad to eat plain, in a wrap, or in lettuce cups. The best part....it can be made the day before!
2 1/2 cups shredded chicken breasts
3 c. shredded red cabbage
1 c. Snow peas (thinly sliced
1 red bell pepper (thinly sliced)
1 yellow bell pepper (thinly sliced)
1/4 c. Loosely packed cilantro
3 T. Seasoned rice vinegar
2 T. Olive oil
3 T. Asian sweet chili sauce
3 T. Coconut aminos
1 t. Sugar
1/2 t. salt, ginger, garlic powder
1 medium lime juiced
Asian Chili Mayo
1/4 c. Avocado mayo
1 T. Asian sweet chili sauce
6 flatbreads or wraps
Romaine lettuce leaves (optional)
In a separate bowl, whisk together dressing ingredients.
Add chicken to the dressing to coat, while chopping veggies.
Add vegetables to chicken and mix thoroughly.
Serve Salad as a meal or mix together Asian mayo and serve in flatbreads.
Spread mayo over flatbread, add romaine to keep wrap from getting soggy, then roll tightly.
* Salad can be made the day before*