Crispy Rice Chicken Salad - The BakerMama

Ingredients

• 3 cups cooked and cooled long-grain rice
• 1 tablespoon sriracha
• 1 tablespoon avocado oil
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1 cupshredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 6green onions, thinly sliced
• 1small red bell pepper, chopped (about 1 cup)
• 1/2 cup chopped cucumber
• 1/2 cup shelled ready-to-eat edamame
• 1/2 cuproughly chopped fresh cilantro
• 2 cupscooked shredded chicken
• 1/2 cupchopped peanuts
• 1/4 cup creamy peanut butter
• 3 tablespoons honey
• 3 tablespoons avocado oil
• 3 tablespoons rice wine vinegar
• 3 tablespoons soy sauce
• 3 cloves garlic, minced