Spicy Asian Chicken Salad

By Jan

Ingredients

• 1 whole roasted chicken (Shredded)
• Note: I usually buy organic from the store or roast a couple on Sunday as part of meal prep for the week
• 1 red pepper (sliced)
• 1 yellow pepper (sliced)
• 1 cup snow peas (sliced)
• 1 cup carrots (sliced)
• 3 scallions (sliced)
• 1 clove garlic (minced)
• 1 tablespoon rice vinegar
• 3 teaspoons Sriracha
• 1 teaspoon chili flakes
• 1/3 cup lime juice
• 1/3 cup soy sauce or fish sauce
• 4 tablespoons sesame oil
• salt (optional to taste)

Preparation

Step 1

Combine all the chopped vegetables (leaving out the scallions) in a large bowl. Toss in the shredded roast chicken.
For the dressing, whisk together the lime juice, garlic, rice wine vinegar, Sriracha, chili flakes, soy sauce/fish sauce, and sesame oil. Taste and add some salt if you like.
Pour about two thirds of dressing on the chicken and vegetables and toss. Taste and add more dressing if you like. Top with chopped scallions.