Dandy Thai Lime Chicken Salad

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YIELD
Serves 4

What You Need

  • 4 stalks Dandy celery sliced on the bias
  • 1 Cucumber split, seeded and sliced on the bais
  • 2 carrots, peeled and julienned
  • 2 cups Jasmine rice, cooked and cooled slightly
  • 1 bunch scallions, green section finely chopped, white ends julienned
  • 2 cups poached Chicken breast, shredded
  • 3 Tablespoons avocado oil
  • 3 Tablespoons rice vinegar
  • 1 Tablespoon palm sugar
  • 2 Tablespoon toasted sesame oil
  • 2 Tablespoon lime juice
  • 2 Tablespoons tamari
  • 1 Tablespoon fish sauce
  • ⅛ teaspoon crushed chili flakes (optional)
  • Salt and pepper
  • 1 cup roasted Peanuts or Cashews
  • 1 cup fresh cilantro sprigs
  • 4 lime wedges

Make It

  1. In a medium bowl, combine the Dandy celery, cucumbers, carrots, cooked rice, scallions, and the shredded chicken.
  2. In another bowl, whisk together the Avocado seed oil, rice vinegar, palm sugar, sesame oil, lime juice, tamari, fish sauce, and chili flakes. Whisk till sugar is dissolved. Adjust seasoning with salt and pepper.
  3. Pour mixture over the Dandy Celery and shredded chicken mixture and toss to mix.
  4. To serve, portion out the salad and top with crushed nuts, cilantro sprigs, and lime wedges. Serve immediately.

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