Ingredients

The following ingredients have 6 Servings
  • 4 tbsp lime juice
  • 4 tbsp rice vinegar
  • 2 tsp roasted sesame oil
  • 2-3 tbsp honey
  • 2 tsp freshly grated ginger
  • 2 tsp sriracha hot sauce
  • 1 tbsp reduced sodium soy sauce
  • 1/4 tsp red pepper flakes (optional)
  • 4 four oz. chicken breasts (sliced in 1/4 inch thick strips)
  • 2 cups julienned red cabbage
  • 2 cups julienned Napa cabbage
  • 1 cup thinly sliced baby bok choy
  • 1/2 cup thinly sliced sugar snap peas
  • 1 mango (peeled, pitted and thinly sliced)
  • 1 carrot (cut in ribbons (using a peeler))
  • 1 red pepper (julienned)
  • 2 green onions (thinly sliced)
  • 1/4 cup each fresh cilantro and basil (finely chopped)
  • 1/3 cup chopped roasted unsalted peanuts

Instruction

  • To make the chili lime dressing, whisk together the lime juice, vinegar, oil, honey, ginger, sriracha, soy sauce and red pepper flakes.
  • To make the salad, toss chicken with 5 tbsp of the reserved dressing. Refrigerate for at least 30 minutes. Thread onto metal or soaked bamboo skewers.
  • Place on greased grill, turning occasionally, until chicken is no longer pink inside, about 5 to 7 minutes.
  • Meanwhile, in a large bowl, toss together the remaining salad ingredients, except for the peanuts. Drizzle salad with the remaining dressing and toss until well combined.
  • Arrange on a large platter with chicken skewers and sprinkle with peanuts.
  • Serve immediately or store in the fridge for up to several days.