Asian Chicken Salad | Peachy the Magazine

Ingredients

• 1/3 cup rice wine vinegar
• 1/3 cup peanut butter
• 3 tablespoons soy sauce
• 2 limes, juiced
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallot
• 1 tablespoon grated fresh ginger
• 1 head Napa cabbage
• 1/2 head red cabbage
• 1 orange or red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large carrot, peeled and sliced
• Green onion, sliced thinly (optional)
• 1 English cucumber, peeled and sliced
• 1 cup jicama, peeled and sliced
• 1/2 cup basil, sliced
• 1/2 cup cilantro, sliced
• 1/2 avocado, sliced
• 1/2 cup toasted almonds, for garnish
• 1 to 2 cups shredded chicken