Thai Chicken Salad Recipe with Thai Peanut Dressing | Kara Lydon

Ingredients

• 1/3 cup fish sauce
• 1 tablespoon lime juice ((from ½ lime))
• 1 tablespoon rice vinegar
• 2 tablespoons honey
• 1 teaspoon toasted sesame oil
• 1/3 cup peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 2 teaspoons toasted sesame oil
• 2 tablespoons brown sugar
• 1 teaspoon chili paste
• 2 tablespoons water
• 1 1/2 lbs boneless (skinless chicken thigh)
• 1 tablespoon avocado oil
• 8 ounces Little Leaf Farms Baby Green Leaf lettuce ((2 containers))
• 1 red bell pepper (thinly sliced (about 1 cup))
• ½ cup toasted cashews (chopped)
• 1 cup bean sprouts
• 2 serrano peppers (thinly sliced)
• ¼ cup fresh mint (chopped)
• ¼ cup fresh basil (chopped)
• Optional: extra lime wedges and/or mint (for garnish)